Better Than Burger, Burgers.

They originally started as a Solstice recipe. The origin is at the old Veg-City Diner in New York. This recipe keeps changing but the other day I think I reached perfection.

2C cooked black beans (I use turtle beans)
1C cooked rice (brown is healthiest, use what you like)
1/2C bread crumbs (I make these out of those pesky ends and last slices of bread)
1/4C water
1/4C wheat gluten flour (optional but way better with)
1T chili powder
1T Ketchup or catsup
1/4C dried onion (or raw, or cooked, whatever just chop it small)
1T soy sauce optional (I don’t use this but it would probably burger ’em up even more)

In a food processor, throw everything in and process until you get a mixture that will form patties. Don’t process too long, you want pieces of beans, not mush.

Without a food processor, mash all of the beans until there are no whole beans.
Add the rest of the ingredients and mix until you can form patties. You will find that your hands work best here.

Measure out patty sized portions onto wax paper. I use a ice cream scoop that has a release mechanism because its neater and fun.

Put another piece of wax paper over your patty portions and flatten until you get the desired shape.

Bake at 400F for 8 minutes, flip over the patties and bake for 8 more minutes.
Ovens vary like crazy so check them before the end of the baking time to make sure they aren’t getting crispy. They should be firm to the touch. Cook longer if they seem too soft.
You can fry these in oil, 4-5 minutes per side if you prefer.
Serve hot on a bun of some type. Go crazy with condiments. I will follow with the Tempeh Strips That Are Not bacon But Will Do Nicely recipe soon.


***TIP*** Sprinkle the what gluten flour in the bowl like powdered sugar. If you dump it in one spot and get liquid in it, it can turn into a very tasty supernal. It can be tricky stuff buy way worth it. ***TIP***


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