On Memorial Day, I was faced with a challenge, but it wasn’t a physical challenge (thankfully). It was a culinary challenge. Late Saturday evening, the Husband had a grand idea. Let’s have a Memorial Day barbecue and invite anyone who might not have plans. We NEVER have Memorial Day plans, so we thought there might be a few other people out there who might enjoy a last minute invitation to a barbecue hosted by someone who loves to cook. Knowing that we had commitments for most of the day on Sunday, I knew I’d just committed to cooking for 24 hours, but that was all part of the challenge. The other part of the challenge…
Spicy Black Bean Burgers
- 1 can of black beans, drained and rinsed
- 1 small chopped green bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped mushrooms
- 3 cloves of garlic
- 1 egg
- 1 T. chili powder
- 1 T. cumin
- 1 tsp. chili garlic sauce
- 1/2 cup gluten-free bread crumbs
- grapeseed oil
1. Preheat grill to high heat, and lightly oil a sheet of aluminum foil with grapeseed oil.
2. In a food processor, finely chop the bell pepper, onion, and garlic. Then add the black beans. Pulse until the mixture is well-mixed, but chunky.
3. In a small bowl, stir together the egg, chili powder, cumin, and chili sauce.
4. Combine the egg mixture with the bean mixture. Then stir in the bread crumbs until the mixture is sticky and holds together, and divide it into 6 patties.
5. Turn the grill down to medium heat, place the patties on the greased foil, and grill them for about 6 minutes on each side.
These black bean burgers looked just like beef burgers. They were a little flatter, but one of our vegetarian guests asked me if they were the veggie burgers just to be sure. They are also spicy. Not just a little bit spicy, but REALLY spicy. If you prefer a milder burger, you may want to omit or lighten up on the chili garlic sauce.
The next burger had a completely different taste and consistency. It actually held together better than the black bean burger and had a light, summery flavor. I’d equate this burger witha light turkey burger. It was delicious with avocado, lettuce, tomato, and brocco sprouts.
Summer Veggie Burgers
- 2 cans of chic peas
- 4 eggs
- 1/2 tsp. sea salt
- 1/3 cup chopped cilantro
- 1 small onion
- zest of one lemon
- 1 cup of brocco sprouts
- 1 cup of gluten-free breadcrumbs
- grapeseed oil
Directions:1. Combine the garbanzos, eggs, and salt in a food processor. Pulse until the consistency is thick and slightly chunky.2. Pour the bean mixture into a mixing bowl and stir in the cilantro, onion, lemon zest, and sprouts.3. Add the breadcrumbs, stir, and let it sit for a couple of minutes so that the breadcrumbs can absorb the moisture.4. Make about 12 patties, place them on piece of aluminum foil coated with grapeseed oil, and preheat the grill on high heat.5. Turn the grill down to medium and place the burgers on the grill. Flip the patties after 5 minutes. Cook the second side for about 7 minutes, or until they are golden brown.Serves 12
I LOVED these burgers. Two of my non-vegetarian friends enjoyed them as well. My favorite sight of the evening was that of a double-decker carni-veggie burger created by a meat-eating friend. That said it all.