Scrumptious, stay-together black bean burgers (vegan-friendly).
The last recipe I blogged was all the way back in November, right around the time that I wrote Eating Mindfully, a post in which I outed myself as a brand new vegetarian. I was optimistic about my new lifestyle and even the dietary restrictions that went along with it.
So, how has it been going?
Very well. In fact, so well that I am now looking to make the transition to becoming a vegan! In Eating Mindfully I recorded a weight of 172 pounds, at the time a thirty-pound loss from where I stood just months before. Currently, I weigh in at 150 pounds! That’s another twenty-two pounds off and the only thing that I have changed is my diet. I am not cutting carbs and by no means am I avoiding sweets and treats that peak my interest, nor am I working out in any way. I have, however, been slowly weening dairy from my diet and hope to soon be both dairy and egg free.♥ On to the burgers!
The intention was to take pictures along the way, but I quickly became caught up in what I was doing and completely forgot. I did take a picture once they were packaged up for the freezer though!
Not exactly the prettiest depiction of the masterpiece that they turned out to be, but what can you do?
2 cans of black beans
2 tbsp ground flax seed
6 tbsp water
1/2 tsp garlic
1/2 tsp onion powder
1/2 tsp salt (I used Pink Himalayan sea salt)
Dash of cumin
Dash of celery salt
1/2 tsp black pepper
1/3 cup bell peppers
1/3 cup corn
1/2 cup old-fashioned oats
- Open up your beans, pour them into a colander and rinse thoroughly before placing them into a large bowl.
- Mash the crud out of those beans! You don’t have to break every single bean or smash them until their unrecognizable, just mash until they look relatively similar to refried beans.
- In a small (and separate) bowl mix your flax seed and water until its fully combined and has the same consistency as a really strange looking egg.
- Pour the flax mixture into the beans and stir.
- Add in your spices, bell peppers, corn (I used frozen but you can also use fresh), and your old fashioned oats. Stir again.
- Once you have everything all mixed up you can start to heat a pan on the stove. This should be done on medium-high heat with a very light coating of your preferred oil.
- Lightly crisp each patty on both sides and then place on a parchment lined wire rack until cool. Make sure that you flip them carefully as they will not set up and stick together perfectly until after they have cooled down.
- Once cooled you can throw these bad boys into the freezer, just be sure to use parchment to separate them and lay them flat on the freezer floor until hard.
This recipe makes twelve burgers.
Considering I was paying $5.00 for packages of four prepared veggie burgers that were packed full of soy, these burgers are a steal of a deal. I bought my beans on sale for just .88¢ a can and considering I used such minuscule amounts of everything else these burgers round out to about $3.00 for twelve. Only .25¢ per burger!!
As with most recipes you can always adjust to your own taste, whether that’s the vegetables you mix in or altering the spices used. That being said, the flax and water mixture is a substitute for eggs. If you choose not to use it you ought to have another binder in there.
I hope you all enjoy this recipe as much as my children and I enjoyed them for lunch today!! Stay tuned for more vegan-friendly recipes (and maybe even more weight loss?) as I make this new transition.
As always, much love and thanks for reading!