I’m sure there are readers out there who feel that either our diet here at Chez Siberia is horrifically limited or that I’m on the payroll for the American Dried Bean Congress or some other PR group. ‘
Today’s post is not going to change your minds in that regard.
In our ever-growing efforts to eat more vegetarian/vegan meals, tonight, I made bean burgers and cole slaw – my attempt at a summery picnic meal (no, your Auntie’s knees do not allow her to kneel down on picnic blankets on the floor. I do draw the line someplace). Bean burgers are generally made with black beans – probably because when they cook, they are very dark and if you squint your eyes extremely small, you might fool yourself into thinking that they are rather well-cooked beef burgers. There is no way these burgers can be mistaken for beef or anything else, really because they start out light colored and end up…slightly toasted light colored burgers. We shall have to just throw in the towel, close our eyes (and no, not think of England..) and…chew gratefully.
Cannellini Bean Burgers
2 cans of cannellini beans, drained and rinsed really well, mashed rather thoroughly.
Veggies to mix in:
– one sweet pepper, chopped extremely fine
– 2 cloves of garlic, ditto
– Finely chopped mushrooms. If you are using canned, then one small can will do. If you are working with fresh mushrooms, then chop up 6 mushrooms that are about 1-1.5″ across the tops.
– 1/2 onion (about as large as a good-sized fist), chopped finely
Saute in 2 tablespoons of olive oil until very limp
– 1/2 c. of flavored bread crumbs – if you are not eating any wheat products, you can replace with the same amount of cooked quinoa or cooked brown rice, barley, buckwheat (yay!) and so on.
– A good grating of black pepper, 1/4 tsp. of smoked paprika
Put the beans, the bread crumbs (or other grains) and the veggies into a big bowl (as the above photo indicates) and mix thoroughly. Take large spoonfuls (a spoon the size of the sort of thing you’d use to drain veggies in a pot – several inches across), form into balls and place on a greased baking sheet. Then flatten with your hand or a fork. You’ll end up with something that looks like this – this recipe makes 8 burgers.
Bake in an oven set at 375 degrees F. for 15 minutes. Then carefully, with a spatula, flip them over and bake again for another 10-12 minutes. This, frankly is just to give the outside a bit of crispness. If you’d rather fry them in a bit of hot oil, then bless you – go for it. Just cover the bottom of a fry pan with oil and heat until bubbling – carefully slip the burgers off a spatula into the oil and fry one side until crispy; then flip and fry again on the other side.
I served these with cole slaw (mine is grated carrots and cabbage with a mayo/vinegar dressing), on whole grain buns that I’d toasted a bit, but again, this was just to give the meal a bit of the ‘summer picnic’ feel. If I was not going to do that, I’d serve them with whole grain pasta or, for people who don’t do grains, I’d do a quinoa salad or potato salad or something like that.