Last night I made Chipotle Chili-Black Bean Burgers from a recipe in the Student’s Go Vegan Cookbook. This recipe also comes with a sweet corn relish recipe, but I opted out of that. This recipe came together really quickly. I bought a can of black beans, even though I won’t buy anything but tomato paste in a can, and I made sure to rinse them extremely well to get all of the salt off that I could. In no time, I had my burger mixture, and it turned out perfect with very little work. The recipe calls for rolled oats, but I eat steel cut, so instead I processed unsalted saltines in a blender. It still molded perfectly.They cook up nicely, and get a little crispiness on the outside. It’s not really a recipe to cook dry, so I sprayed the pan with a little bit of olive oil so they wouldn’t stick and burn. I really need more hard-anodized cookware! We had them on double fiber whole wheat bread with the Vegan Cheddar Cheese. They turned out great and even pleased an Omni! I think these burgers tasted much better than the frozen black bean burgers you buy at the grocery store. This is definitely a recipe I add to my repertoire.
I rate this recipe with 4 Onigiris!
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2 comments:
Every time I get started making a black bean burger, I end up eating the mix without actually forming patties, it's just too good to wait, lol, but maybe I should try some self control at least once and have an actual burger.
It goes great with the cheese!
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