Kate's Grillable Black Bean Burgers
1/4 cup onion, grated
1/4 cup red pepper, grated
3 garlic cloves, minced
1/4-1/2 teaspoon dried red pepper
1/4-1/2 teaspoon cumin
1/4-1/2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon basil
1 tablespoon parsley
1/2 cup almonds, coarsely chopped
1/2 cup sunflower seeds, coarsely chopped
1 teaspoon sesame oil
1 (15 1/2 ounce) can black beans
2 tablespoons water
3/4 cup wheat germ
1. Add onion and red pepper to a large bowl. Preheat grill. Combine the garlic, spices, almonds, sunflower seeds, and oil in a food processor and pulse until texture resembles bread crumbs.
2. Transfer mixture to the bowl. Put the black beans and water in the food processor and process until smooth.
3. Add this mixture to the bowl along with the wheat germ. Mix (preferably with your hands) completely.
4. Separate into 5 balls and shape into patties. Make sure the patties are not too thin or they will fall apart. Grill for 8 minutes on each side, or until slightly browned. Enjoy with your favorite burger fixings.
Source of recipe: This recipe is from my vegan blog: http://veganventures.blogspot.com
SO HOW'D IT GO?
This was delicious! Not quite spicy enough for me but it held together and was yummy!
any suggestions what i could substitute for the wheat germ in order to make it gluten-free?
Made this recipe last night (along with some homemade sweet potato fries). Substituted ground flax seed mixed with 2 Tbsp water for the oil and added a couple of Tbsp of BBQ sauce instead of water. Also, did not have any sunflower seeds on hand so just threw in some walnuts instead. These were delicious. This recipe is going to become a regular for us. Thanks for sharing.
These grilled up really nicely and smelled ahhhmazing while they were cooking. I thought that by themselves they didn't have much flavor, but they were great with ketchup and grilled veggies on top. I'll definitely be making these again! ;)b
Just wondering if the canned beans should be drained, or should that liquid be included in the patties?
We grilled these on the fire pit and they were so great. I didn't add the parsley but added everything else.
Awesome! I have already made them twice.
A few substitutions b/c i didn't have all ingredients: instead of red pepper i used green pepper once and then zucchini, i used mixed nuts and seeds, and i had to improvise with bread crumbs and nutritional yeast instead of wheat germ. Both batches were GREAT. I made homemade beans the second time and they soaked up a lot of the moisture, so i should have cooked them longer first.
I also used left overs as a 'hamburger' crumble for a mexican dinner the next day.
Kate, you are a veggie burger champion! thanks:)
These are GREAT!! I omit oil as we don't use oil.... otherwise absolutely fabulous!! The left over I use the next day, crumble it in a small skillet and have awesome taco's. ;)b :)>>>
I quite liked these. I didn't have red pepper so subbed grated carrot. I also used 1 tbsp tamari in place of 1 tbsp on water because I used home cooked beans which don't have any salt. Finally, I pan fried them but I do think they may hold up on a grill if handled gently. Very nice flavor. I definitely prefer these to burgers made with gluten.
These burgers are the first I have made that actually stayed together! :D I didn't have wheat germ, so I ground more almonds to a fine sand consistency and used this almond meal instead. I baked the burgers at 350 degrees for 20 minutes one side and flipped and did 15 minutes on the other. Excellent burgers.
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