These black bean burgers were one of the most popular items in our
restaurant. We could barely make them fast enough to supply our
customers. Our favorite burger buns are Ezekiel 4:9 sprouted
burger buns. If you don't want the bun, serve the burgers with
Roasted Potato Recipe instead. Eat with barbecue
sauce or ketchup.
1/4 oz minced
liquid smoke flavoring
2 Tbsp flax
16 oz cooked
3 oz cooked
1 tsp chili
1/2 tsp salt
4 oz onion,
in 1" chunks
3 oz green
pepper, in 1" chunks
Preheat oven to 350 degrees. Line a baking
sheet with parchment.
In a small straight-sided bowl, weigh minced
garlic and salsa. Remove from scale and add liquid smoke and ground
flax seeds. Stir well.
In a medium straight-sided bowl, weigh cooked brown rice and quick
oats. Remove from scale and add chili powder, ground cumin, and salt.
Put chunks of onion and green pepper in a food processor and pulse
they are minced fine. Add black beans and continue to pulse until they
are chopped well but not pureed.
Transfer vegetable-bean mixture to a
large wide bowl. Add salsa mixture and knead well with your hands. Add
rice mixture and knead again. Shape into 5 oz patties. Put on
parchment-lined baking sheet. Bake for 15 minutes. Turn over and bake
for 15 minutes longer. Transfer to cooling rack.
you want your burgers to come out all the same size, set the baking
sheet on your scale and drop six 5-oz globs of mix evenly on the
parchment. Then remove the baking sheet from the scale and pat the
globs into burger shape. When the burgers have cooked and
cooled, they firm up well. We freeze them individually in ziploc bags.
Yield = 6 patties
per serving: 184 Fat: 2.4 g
(11.3%) Protein: 9.7 g CHO:
All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any