I can’t take the credit for this find. Irfan, my partner, found this recipe (courtesy of: http://www.dailygarnish.com/2010/05/vegan-bean-burger-recipe.html) last May 2011 and made it for my birthday. It was my first birthday on my new diet and I was prepared to be disappointed. I hadn’t really accepted or embraced the anti-inflammatory life at that point and was missing the perogie pizza from Boston Pizza :S
I was pleasantly surprised with the birthday spread to say the least. The menu included butternut squash soup, bean burgers, apple bread, chocolate cake with coconut cream frosting and chai. All gluten-free and vegan of course. 🙂
It’s almost one year later and I made the bean burgers again last night for my friend Shanti who came for dinner. I served them with some home-made quacamole, organic lacto-free mozzarella cheese, spelt bread, with a side of butternut squash soup and pineapple for dessert. We had to keep it relatively simple as Irfan and I are on a parasite cleanse for 6 weeks which restricts our diets (or rather, MY diet) even more than normal 😛
Anywho, enough chatting, here is the recipe!
- one cup dried black beans soaked overnight OR 2 cans black beans (rinsed and drained)
- 2 carrots, grated
- 1/2 cup dry rolled oats
- 1/4 cup pumpkin seeds
- 1 tbsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 1/4 tsp black pepper
Preheat oven to 300 degrees.
Next, add the oats and pumpkin to your food processor and grind until coarsely chopped (they will still be a little chunky). Let it run for roughly 10 seconds.
Grate the carrots, and then add to your mixture in the food processor.
Add 3/4 of the beans, all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.
Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and then form into 6 medium or 8 smaller sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle.
If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.