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January 19, 2010

Zippy Black Bean Burgers on Mediterranean Almond Bread

Last night some frozen "leftovers" came in very handy. I removed both the Mediterranean Almond Bread and Zippy Black Bean Burgers from the freezer and placed them in the D for a few hours. I made W a scrumptious "cheeseburger" on the bread with lettuce, avocado mayonnaise, veggie mac cheese spread, sliced tomato and red onion. He loved it.

The Zippy Black Bean Burgers are tasty and from my experience freeze very nicely. Here is the recipe:
4 cups cooked, rinsed and drained black beans. (or 2 1/2 15 ounce cans)
1/2 cup Brown Rice "bread" crumbs (or Japanese panko crumbs)
2 Tbsp ground flax seeds
6 Tbsp filtered water
4 scallions, minced
3 Tbsp basil, chopped 
2 Tbsp cilantro, chopped (optional)
2 garlic cloves, crushed
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp crushed red pepper flakes (more if you like it zippy)
1 tsp sea salt
1/2 tsp ground black pepper

In a small bowl, mix water and ground flax seeds and whisk together and set aside for several minutes. It will get very gelatinous. (this combo can be used in place of eggs in other recipes)

Process half of the black beans in FP on pulse until chunky. Transfer them to a large mixing bowl.

Add remaining whole black beans, brown rice crumbs, flax seed mixture and all ingredients except salt and pepper and mix by hand until well combined.

Roll some mixture in hands and flatten to create patties that are about 1" thick x 3" diameter.
Chill in refrigerator for 15-30 min to allow patties to set.

Sprinkle patties with salt and pepper. If you have a cast iron skillet you can cook without any oil, otherwise oil pan before cooking.

Cook for about 5 minutes on one side and then using a spatula, flip and allow another 5 min or so on second side over medium heat. 

Serve immediately with lettuce, tomato, red onion, avocado, etc. This is great on Mediterranean Almond Bread!!! Makes 4-6 burgers.


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