Vegan Black Bean Burgers with Probiotic Pickles and Caramelized Onions
This is one of my favorite recipes to batch make in spring and summer.
I will double the batch and stick half of it in the freezer to satisfy my veggie burger cravings when the weather gets hot and I need something light. I also just recently had the honor of making these for my SUPRMARKT charity cooking class. You can watch the video below!
INGREDIENTS
Makes 6 burgers
3 cups cooked black beans (if using canned, choose no salt, and rinse the black beans before use)
1 tablespoon kosher salt
40 grinds of pepper mill
1 tablespoon ground flaxseed +2 ½ tablespoons water (for your flax egg, you can use one organic egg instead)
2-3 tablespoons olive oil
2 red onions chopped coarsely chopped (2 cups)
½- 1 teaspoon smoked paprika
1 teaspoon garlic powder (not garlic salt)
6 sun dried tomatoes, packaged in oil
1 tablespoon wheat-free tamari
1 ½ cups cooked black quinoa (any color quinoa will work)
Bun Options:
Whole Wheat Buns, toasted
Whole Grain Pita, toasted
Gluten Free Buns, Toasted
Collard Green, 1 leaf per burger * If using collard greens, you will shape your burgers differently to fit the leaf. See steps below.
Topping:
Probiotic Pickles (recipe below)
Caramelized Onions (recipe below)
Organic Ketchup with no “natural flavorings” - that can be msg disguised
Dijon Mustard
DIRECTIONS
Preheat oven to 350F and place a piece of parchment paper on baking sheet. Place beans on parchment, sprinkle on salt and grind pepper. Bake for 20 minutes until beans are split open and drying out.
Make your flax egg by adding the 2 ½ tablespoons of water to the ground flaxseed in small bowl and placing in the fridge for ten minutes.
In the meantime, place a medium pan over medium high heat and saute the onions in the olive oil until they become translucent and then some, about 5-7 minutes. While cooking add the smoked paprika and the garlic powder and stir.
In a food processor, add half the black beans (1 ½ cups), the sautéed onions, the sun-dried tomatoes, the tamari and the quinoa. Pulse until well mixed but not a totally smooth puree. Place in a mixing bowl and add the rest of the black beans. Taste. If it needs a touch of salt, add it.
Bring your oven up to 425 F. Mold your burgers, scooping out ⅓ cup of mixture per burger. If you are using a bun or a pita flatten burger into a circular patty shape. If you are using the collard greens, shape your burger into a flattened log about 2 inches wide and 4 inches tall (more or less).
On the same sheet of parchment paper, or a new one, place a teaspoon of olive oil in each spot you will place a burger and place your burger on top. Bake for 10 minutes, flip burgers gently and bake for another 10 minutes.
Serve on toasted bun, pita or a raw collard wrap. Top with ketchup, dijon mustard, probiotic pickles and caramelized onions.
PROBIOTIC PICKLES
Ingredients:
3 persian cucumbers, sliced into ¼ inch rounds
3 tablespoons raw, unfiltered apple cider vinegar
1 tablespoon wheat free tamari
1 teaspoon kosher salt
Directions:
Place all the ingredients in a bowl or mason jar, fill with water to cover, and cover. Leave in the fridge for two hours at least…..
Caramelized Onions
Ingredients:
2 yellow or red onions, thinly sliced- no more than a ¼ inch thick
4 tablespoons cup extra virgin olive oil
Directions:
Place a pan over medium high heat and let it warm for about 5 minutes.
Add olive oil and the onions and cook for about 15 minutes. Reduce heat to low and cook for about 30 minutes more until onions are sweet and bit syrupy.