Tuesday, 24 July 2012

Best Black-Bean-Burgs Ever!

When my friend Christine asked when I was going to blog about the mouth-watering meatless burgers I keep talking about, I realized one very unfortunate thing: their tasty-ness means they always get eaten too quickly to get pictures taken of them! After building my last beany burg, I thought to myself, "I should take a pic of this for the blog".... only to eat it before having a chance to grab my phone. Keeping that in mind, pictures of the creation that is the Best Black-Bean Burgs Ever will have to be added at a later date. 

So, if you're ready for some healthier eats on your BBQ that still have enough texture and juiciness to make you feel like your BBQ'ing something more than another veggie kebab, then read on . . . 
Beer not entirely necessary, but tasty.

Bulging BBQ'd Black Bean Burgs

1 whole wheat burger bun - torn up into little bits
1 tbsp olive oil (or any other oil you prefer - avocado is GREAT!)
2 tsp chopped garlic
1 regular sized can of black beans - drained and rinsed in a strainer
1 tsp grated lime rind (these keep fairly fresh in the fridge for a while - don't throw them out!)
1 shallot - chopped finely
3/4 tsp chili powder (or more . . . if you're like us)
1/2 tsp chopped oregano (or the bottled kind, if that's all you've got)
pinch of salt
1 large egg - beaten lightly
1 large egg white - beaten lightly

1. Put the burger bun in a food processor and process it until you've got about 1 cup of bread crumbs. Move this to a bowl.

2. Combine 1/2 tbsp oil, the garlic, and the can of beans in the processor and pulse it until the beans make a thick paste. Move this bean mix to the bowl of bread crumbs and stir in everything else. 

Squish it like a pro!
3. Now's the time to really get in there! Wet your hands a bit and divide the mix into about 4 equal portions (or 2 hefty ones, if you're more adventurous). It's going to seem like a big mush - don't fret! These burgers won't be easily molded into patties . . you need to poke and prod them to take any shape that isn't super runny.

4. To make sure the burgers hold well before BBQ'ing them, put them in a medium-hot pan with the rest of the oil and fry them for about 3 mins. on each side, or until they're turning a little brown. You NEED to do this or else they'll fall through the BBQ in seconds!
The BBQ makes them even better!

5. NOW they're ready to BBQ or stack in a reusable container in the freezer :)
NOT a burger I'd be willing to eat . . just sayin'.
** We tend to make these Burgs in large amounts and freeze the patties in stacks for weeks. It's the best treat to open the freezer on a busy Monday night and be able to BBQ up veggie burgers that don't taste like processed "meatless patties". I shudder at the thought of ever buying those again ------->

Let me know if you add anything different to your Bean Burgs - I'd love to get some ideas for extra fillings!


  1. Awesome!! I can't wait to make these!!! :D Thanks for sharing with us!

    1. My pleasure! I've just updated the pics, so at least you can get an idea of how the process looks. If you've already tried them, even better!!

  2. As you can see, when Lime rinds aren't around, some Lime juice does just fine. Add a little dash.