Homestyle Bean Burgers
We had bean burgers in Chicago for the first time and hubs and I became OBSESSED.
Now, I’ve tried several frozen/grocery store bean burgers since and nothing compared to the restaurant ones we had in Chicago. But I know there were probably a lot of ingredients in there that weren’t as clean as we would like––and definitely weren’t organic.
So I tried to create my own recipe at home. As always, hubby is my taste tester. He loved them!
NOTE: Don’t expect this to taste like beef. It’s not an impossible burger with lots of additives and other “stuff”. But it’s an amazing vegetarian version of a burger. I love that it has some spice and kick to it!
INGREDIENTS
NOTE: All the vegetable and spice ingredients in this recipe I choose organic to avoid pesticides , heavy metals, and other chemicals.
1.5 Cups chopped yellow onion
1 Cup diced green pepper
2 (14 oz) cans black beans or kidney beans. I like the kidney beans because they are a little sweeter than the black beans––but it’s purely preference!
1/3 cup mashed sweet potato (or 2 large eggs)
1/2 cup dairy free feta (optional)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 TBSP cumin
2 TBSP ketchup
1 TBSP coconut aminos
1/2 Cup Gluten Free breadcrumbs (I use chickpea) or oat flour
Black pepper (to taste)
Chipotle Mayo (optional topping)
INSTRUCTIONS
Preheat oven to 325°F. Place beans on a cookie sheet and bake for 10-15 minutes to slightly dry them out. This first step will take a few tries to see how you like the consistency of your bean burgers. Drying them out makes the beans less of a mushy consistency.
Sauté chopped pepper and onion in olive oil until they are soft. Then mix them with the remaining ingredients except the beans. You can do this by hand or in a food processor––again, play around with this until you get your preferred consistency. Then mix in beans (don’t completely mash the beans)
Form into patties (about 1/3 cup in each burger patty)
Time to bake the burgers! Put patties on a parchment paper lined baking sheet and bake at 375°F for 10 minutes on each side for a total of 20 minutes. Again, play around with this to get your desired consistency.
NOTE: You can freeze these burgers in a glass Tupperware with parchment paper between each burger. We thaw them in the refrigerator then warm them up in the pizza oven.