A black bean burger with a real burger texture, held together by hemp hearts and oats instead of egg or breadcrumbs. Sears well on the stovetop, holds shape on the grill, freezes raw.
Hemp Black Bean Burger
Yields 6 burgers. Prep 25 minutes. Cook 10 minutes.
Ingredients
- 2 cans (540 ml each) black beans, drained, rinsed, patted very dry
- 1/2 cup hemp hearts
- 1/2 cup rolled oats
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons ground flax + 5 tablespoons water (let sit 5 minutes)
- Oil for cooking
Method
- Spread black beans on a sheet pan. Roast at 175°C for 10 minutes to dry them out. Skipping this step is the main cause of mushy burgers.
- Sauté onion in oil until soft. Add garlic, tomato paste, soy sauce, spices, salt. Cook 2 minutes.
- In a large bowl, smash dried beans with a fork or potato masher; leave plenty of texture.
- Add onion mixture, hemp hearts, oats, and flax egg. Mix thoroughly.
- Form into 6 patties about 2 cm thick. Refrigerate 30 minutes to firm up.
- Cook in oiled pan over medium heat 4-5 minutes per side until well crusted.
Build the burger
Toasted brioche bun, hemp ranch or chipotle mayo, pickled jalapeños, lettuce, tomato, avocado.
Notes
The patties can be formed and frozen raw; cook from frozen, adding 2 minutes per side.