BLACK BEAN BOMB BURGER - SRIRACHA STYLE

If you've ever made burgers without meat, it can be a little tricky getting them to stay together.  The worst thing that happens is when you go to barbecue them and they fall through the grates. These hold their form even on a bar-b.  And flavor? Plenty here!  Can be a little spicy if you like things on the milder side...but if you see Sriracha in a recipe, you know what to expect.

Ingredients:

8 cups black beans (rinsed if they are canned.  The quantity is roughly 4 15 oz cans)
3 rounded tablespoons vital wheat gluten
1 1⁄2 cups diced red or sweet onion finely diced
2 pints rough chopped brown mushrooms (4 cups)
1⁄2 cup diced roasted bell pepper finely diced
1/2 cup vegetable stock or water
4 cloves garlic diced minced
1⁄2 cup chopped cilantro
1⁄2 cup Sriracha
2 Tbl Braggs aminos
3 teaspoons ground black pepper
2 1⁄2 cups whole wheat or sourdough breadcrumbs
2 Tbl Ancho Chili Powder (optional.  Adds smokiness not heat)
2 tablespoons flax-seed meal mixed together with 6 tablespoons water and let it sit to gel for 10 minutes or longer. (tip:  I keep already gelled flax-seed meal in a jar in the fridge so I always have some ready to go on hand.  Because it creates an oily texture it holds up for awhile)

In a hot, non-stick skillet, add the onion and mushrooms.  When they begin to stick to the pan, loosen them with a little vegetable stock or water and keep sauteing until they are soft and then, right before they're done, add the roasted red peppers and garlic.

Partially mash the black beans then mix all of the ingredients together except the flaxseed mixture.  Let it sit for about 15 minutes for everything to absorb.   If it’s too dry and not binding when you’re making the burgers, add the flaxseed 1 tablespoon at a time.

Condiment:

1/4 cup Sriracha
1/2 cup Aioli Mayo or your favorite plant based mayonnaise
1/2 cup Ketchup

Serve with your favorite pickles, avocado, lettuce, tomato and if you're really daring, sliced jalapeno!

THIS IS THE MIX BEFORE MAKING THE BURGERS

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BLACK BEAN HUMMUS BURGERS

And now something to go on the Whole wheat oat burger bun....black bean hummus burgers.  Hummus burgers you ask?  Well, I decided to combine crushed garbanzo beans with whole black beans to create this unique and extremely flavorful burger.  It's a little spicy, but if you've followed my recipes you know I like things a bit on the hotter side.  Remember though, you can always leave out the heat and it will still be delicious.  As I always say, you know your own heat tolerance.  I'm using Vital Wheat Gluten along with garbanzo bean flour and oat flour so if you want to go gluten free use the xantham gum instead of the Gluten.

Ingredients.

1 15 oz can or black beans, drained and thoroughly rinsed
1 15 oz can of garbanzo beans (chickpeas), drained and thoroughly rinsed
1 cup cooked brown rice
1/2 onion chopped
1 red bell pepper chopped
1 pint of crimini mushrooms chopped
1 to 2 Serrano chilies chopped
2 cloves of garlic chopped
1 handful of parsley (any kind) stems removed, leaves only
2 tablespoons tomato paste
1/2 cup to one cup water or roasted vegetable stock for the sauteed vegetables if needed
1/3 cup garbanzo bean flour
1/3 cup oat flour
1/3 cup vital wheat gluten
(mix the two flours and wheat glute together so when you add them, 1/3 cup at a time, it will be a cohesive blend)
2 teaspoons cumin
1 teaspoon chili powder
2 teaspoons smoked paprika
1 1/2 teaspoon xantham gum (optional, adds firm texture and is natural.  Don't use if using Wheat Gluten)
1 teaspoon salt
1 teaspoon crushed black pepper

Saute' the chopped onions, bell pepper and mushrooms in a dry, hot Teflon pan.  Use water or stock if it begins to stick.  When it begins to brown add the garlic and Serrano chilies and saute' for another 2 minutes. Let this mixture cool.

In a food processor add the rinsed garbanzo beans, tomato paste, parsley, salt and pepper.  You should have a sticky paste the consistency of peanut butter.  Put the mixture into a bowl and combine the remaining ingredients of rinsed black beans, brown rice, the saute' mixture of onions, bell pepper, mushrooms, garlic and chilies, and all remaining spices (cumin, chili powder and smoked paprika) and mix thoroughly.  Add the flour 1/3 cup at a time and mix completely.   Mixture should be fairly dry. If using the xantham gum, sprinkle it over the top of the mixture evenly, then thoroughly mix it into the mixture.

Now, put the entire mixture in the refrigerator and let it set up.  This is a very sticky mixture and it will be easier to form burgers if it's cool and firm.

To heat the burgers, heat a Teflon or other non stick skillet until water dances off of it.  Carefully put the burgers into a hot pan and don't move them.  As with meat, people have a tendency to play with their food too much while cooking.  Leave it alone and let it develop a crust.  When it has a good crust, it will release from the pan cleanly with n(o)il.  (a great tip when making bean burgers is to make them ahead of time and freeze them.  Since they are so soft compared to regular burgers, they will stay together and cook more easily this way).  Makes approximately nine 4 oz burgers.

These burgers are a bit softer than a meat burger or one without vital wheat gluten, so make sure you use soft buns.  I serve these burger on your homemade whole wheat burger buns.  Throw on a slice of tomato, some lettuce, maybe a little avocado, some Dijon mustard and ketchup, some n(o)il french fries and you've got a great comfort meal.