This took a bit of tweaking to get right. The results though are outstanding. This is a burger you can feed to your most carnivorous friends and they will happily come back for seconds. It has just the right amount of chew without being overtly beany. Enjoy!
There are lots of vegan cheese choices out there...go find the ones you like
The key to this recipe is in the drying out of the beans
Use a pastry cutter to break down the beans it gives you so much more control than a food processor
An egg ring makes for perfect burger patties that are evenly sized and equal thickness
Black Soy Bean Burgers - serves - 6
Preheat your oven to 325°. Drain 2 cans of black soybeans, yes you can sub in other beans, but we are looking for high protein with lower carbs. Pat them dry and spread them out on a parchment-lined sheet pan. Pop them in the oven for about 15 minutes to drive out the excessive moisture. In the meantime saute the onion until translucent. Raise the oven temp to 375°. Remove the beans to let them cool a bit, then break the beans down using a pastry cutter or a fork to a mixed consistency. Add them to a mixing bowl and combine with the remaining ingredients and form into patties. This should make about 6 or so. Bake on a lightly greased parchment sheet for 10 minutes on each side.
2 15 Oz. cans of black soybeans I like these from Eden
1/2 of a medium onion chopped
2 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 C. coarse wheat bran
1/4 C. nutritional yeast flakes
1/2 cup of shredded sharp cheddar or vegan cheese
2 eggs or a good vegan substitute JUST
2 big dollops of Ranchonaise or vegan mayo
1/4 tsp salt
a good grind of black pepper
This recipe is a riff on Sally's Baking addition, go check out her site she has tons of cool recipes. My next batch I will try the flax seed egg trick as a possible sub...stay tuned.
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