Sometimes I follow recipes… more often I don’t. My grandmother always said that when baking you should follow recipes, but I don’t always to that either.
I love to cook. I love to test out new recipes…but I also love empty refrigerator shelves. I hate wasting food so I always look for opportunities to use up what we have. I made up a recipe on the fly with black beans, sauteed onion, garlic, and mushrooms seasoned with salt, thyme, oregano and chili powder. I pureed it and added an egg , hemp seeds and oats as binder.
Serve them on a bun, lettuce wrap or over greens. You could break them up and wrap in a tortilla as a burrito, too!
BEANS- BEANS … they’re good for your heart!
You can totally use canned black beans – rinse and drain them. But, we got through a lot of beans…and I’m cheap so I buy them dry. About 10-20 minutes in the Instant Pot and they’re perfectly cooked! Then drain and lay flat to freeze.
So here’s my best ??GUESS?? at the measurements I used for the Black Bean Burgers!
Black Bean Burgers
- 2 cups of black beans (or one can rinsed and drained)
- 2 cups sliced mushrooms (portabella or white)
- 1/2 c chopped onion
- 2 T chopped garlic
- 1 t salt
- 1/2 t dry thyme
- 1/2 t dry oregano
- 1 t chili powder
- 1 egg
- 1/4 cup hemp seeds
- 1/4 cup oats
- olive oil
- Heat 1 T olive oil over medium heat. Saute mushrooms, onion and garlic until soft and fragrant.
- Add salt, thyme, oregano and chili powder and stir for 1 min.
- In a food processor combine black beans and sauteed mushroom blend. Pulse to combine.
- Add egg, hemp seeds and oats to the food processor and pulse to combine.
- Portion the mix into patties, or even “meat balls” and refrigerate 30 minutes to set.
- Saute in olive oil 3-5 minutes per side to brown and heat through. Careful not to burn.
- These can also be frozen before or after cooking. Place on a flat sheet to freeze individually and then wrap in parchment to store in the freezer.