VEGAN BURGERS
I started cooking to gain wife points for the future. But once I stepped into the cooking train wagon, I have to admit I got hooked pretty quickly. One of the reasons why I am enjoying cooking more than before is 1) I definitely have more time and 2) I can see progress. How do I know I am progressing you may ask? Surely not because of Rob, men have a serious problem sharing their thoughts and being transparent about certain things. It might be in my head, but I always feel Rob likes all of my dishes. Or that he might be afraid to say he didn’t like it in case he hurts my feelings. Who knows, but I do not sense the truth in his words ;). No, I am aware I am getting better because I can make up my own recipes!
I always gave credit to my brother, who is a great cook by the way, because he could taste the food and say, uhm… it needs more cumin, or it definitely needs more texture to it, etc. I am becoming a sort of that. It started with the granola, and now with the burgers! And that’s a huge step. I also have to make a side note and that is, with practice, everyone becomes better. And that’s probably what its happening here!
These vegan/vegetarian burgers were another experiment of mine. Sure, I have millions of Pinterest recipes I saved and looked through; but in the end, I made up my own recipe.
I made them vegan because I forgot to add the eggs, but they were intended to be vegetarian! LOL. Actually, I had leftovers that I will use to make a new recipe adding walnuts and an egg! Hopefully, I can share that too!
A couple of tips before I jump into the ingredients list.
1). In the vegan recipe, I struggle to find the perfect cohesive texture of the burger. They were moist in the middle and were extremely tasty. But it was hard to have them not break in the pan.
2) Sautee the mushrooms in slow heat so that you can evaporate all the juices it releases. The less moist the better.
3) My red beans were cooked the day before and it was meant to be a soupy dish, so the leftover were kind of mushy. I will make dried red beans the next time for this recipe.
INGREDIENTS:
1 cup of cooked black beans
3 portobello mushrooms
1 1/2 cups of red or white onions
1/4 chopped garlic
1 1/2 chopped broccoli
1/2 bread crumbs or less I wonder if it can work with oat flour
3 eggs
cilantro up to your preferences
sal & pepper
olive oil or cold press coconut oil
INSTRUCTIONS:
+ In a large bowl, add 1 cup of black beans and mash with a masher (chunks are OK)
+ Meanwhile, sautee the mushrooms in low heat to drain all the excess water in them.
+ Next, add in the chopped mushrooms. the rest of the beans, broccoli, garlic and onion.
+ Add in the eggs and bread crumbs and mix gently with a large spoon until the mixture is well combined.
+ Set aside while you heat up at medium heat 2 spoons of olive oil or cold press coconut oil.
+ Prepare another bowl with just water in it so you can damp your hands. You will be making the burgers with your hands and it will get messy and sticky. Do not make the burgers too big. I added little bread crumbs, so the bigger the easier to break when flipping them.
+ Place them in the pan and cook for 5-10 min until golden brown.
+ Serve with salad! …..
….. JUST KIDDING! Serve it with your delicious burger buns!