Tuesday, December 13, 2011

Secrets to the black bean burger

by Meghann on December 13, 2011


After a few failed attempts, I think I’ve finally discovered a couple of secrets to making fabulous black bean burgers!

1. Add the veggies to the food processor before the beans.


In the processor went one carrot, 1/4 of a red onion, and six olives. I gave it a few whirls on ‘chop’ then I added one can of black beans, two heaping spoonfuls of flax seed, salt and pepper, oregano, soy sauce, and worcestershire sauce.


Giving the veggies a go in the food processor first really gave them a chance to chop nice and thin, so they easily blended with the black beans. The end result was a little drier and held together better than previous bean burgers that had large chunks in them.


2. Bake the bean burgers at 420 for 10 minutes then broil for 5 minutes on each side.


Baking the bean burgers allowed the middle of the burger to get nice and hot and broiling them gave the burgers a nice crispy crust.


The results were fabulous. Probably one of my black bean burger yet thanks to to the consistency and crust. ๐Ÿ™‚

3. Pair the burger with rutabaga fries.


The rutabaga fries baked at 420 for 20 minutes. They were amazing as well. ๐Ÿ™‚

What are your secrets to a good black bean burger?

My afternoon snack was a lemon Chobani with some Uncle Sam Honey Almond.


Dessert was a serving of pumpkin pie ice cream.


You can definitely tell when Derek isn’t a fan of a certain ice cream because he doesn’t touch it and it last longer than a week in the house. I like to take my time with ice cream and enjoy just a small serving at time, savoring every bite. I’ve been working on this 1/2 gallon since the middle of November. mmmm….. pumpkin pie ice cream. Yum. ๐Ÿ™‚

Time for bed.

Good Night!!

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