MoFo #4 – – Beans Beans the Magical Fruit

I won’t finish that little jingle, we all know how it ends and it’s never good.  I’ve been meaning to try the Vegan Bean Burgers from The Frontburner and bought a few cans of black beans some time back.   Before I get to the recipe I’ll just share my tips and tricks.  If your only food processor is a Vita Mix think twice about using it.  You’ll end up with something more akin to bean dip than burgers.  Next time I would use my potato masher to blend everything up after giving the oats and pumpkin seeds a whirl.  If you do decide to ignore this warning and use your Vita Mix, make sure you use the large container.  If your machine came with a 32 oz and a 64 oz container go with the big one…otherwise you’ll be cleaning both after you realize it’s not all going to fit in the 32 oz container.  The seasonings were really good in this mixture, they had a nice zing from the cumin, cayenne, and chili powder.  I think I might cut back on or eliminate the cinnamon altogether because I thought it was quite pronounced and kind of overwhelmed the spiciness that I like.  Maybe because mine were bean paste formed into patties I had to bake them for an hour instead of the stated 30 minutes, I also set my oven for 350 instead of 300.  I served it on a plate loaded with mixed greens and herbs (Trader Joe’s), some plain couscous, some cute little heirloom tomatoes and tahini that I thinned out with a little olive oil and a splash of balsamic vinegar.  Here’s  something I learned tonight.  If you stir vinegar into your tahini and olive oil mixture it turns into a big glop.  For some reason the vinegar made the whole thing bind up to the consistency of peanut butter, weird!  The recipe goes like this:

Vegan Bean Burgers

Ingredients: (makes 6 burgers)

  • 2 cans black beans (rinsed and drained)
  • 2 carrots, grated
  • 1/2 cup dry rolled oats
  • 1/4 cup pepitas (pumpkin seeds)
  • 1 tbsp olive oil
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/4 tsp black pepper

To Prepare:  Preheat oven to 300 degrees.  Next, add the oats and pepitas to your food processor and grind until coarsely chopped (they will still be a little chunky).  Let it run for roughly 10 seconds.  Grate the carrots, and then add to your mixture in the food processor.  Add 3/4 of the beans, all spices, and the olive oil.  Once all of this is in the food processor, give it a whir and mix it all together.

Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans.  Wet your hands and then form into 6 medium sized patties.  Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle.  If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.

Ingredients assembled and ready to go

Mini Heirloom Tomatoes from T J’s


And the dinner looked like this:


1 Comment

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