Life being what it is, and my lack of motivation for blog posting, here’s a simple recipe for some burgers. They’re easy. All you need is a food processor, a mixing bowl, spatula, baking sheet, and that’s pretty much it. Measuring spoons, too, if you’re in the mood for precise measurements.
Black Bean and Walnut Burgers
1 cup walnuts, lightly toasted (you don’t want them completely raw, but not completely toasted either)
1 can black beans, drained and rinsed
1/2 cup quinoa, cooked
1/4 cup plain bread crumbs (the can I have isn’t vegan, which makes me wonder why milk is sneaked into everything like it knows the deal)
2 tbsp olive oil
1 tbsp white vinegar
1 heaping tbsp tomato paste
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1 heaping tsp smoked paprika (optional, but it adds in that nice kind of charred taste you get from a grill without having a grill)
1 flax egg (1 tbsp ground flaxmeal, 3 tbsp water, mix and set aside for two minutes)
In your food processor, mix together all of the ingredients aside from the bread crumbs and quinoa. You want it to resemble a wet dough almost. Scrape sides if you’ve got some errant spices (my paprika likes to cling to the sides). Some chunks are okay. Texture and whatnot.
After this, add the mixture to a mixing bowl and add in the quinoa and bread crumbs. Mix together pretty well. You don’t want to have bread crumbs hanging out.
Scoop out 1/3 cup of the mixture and press into a patty shape. You get about six patties out of this mixture. You can bake them at 375* F for 15-18 minutes, flipping halfway, or you can pan fry them for 2-3 minutes a side. I didn’t have time to babysit a pan today, so I made mine in the oven. They freeze spectacularly well, and work well as ground “beef” crumbles in spaghetti sauce.
Fair warning, they do dry out a little in the oven, so pan frying is recommended, but if you’re okay with dousing things in barbecue sauce like I am, then you’ll be fine with oven baked.
salisbury.fake 