Black Bean College Veggie Burgers

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Total Time
15 mins
5 mins

For health reasons, I have to eat gluten free, dairy free, and low fat. So hamburgers are off the list. This is the recipe I invented to satisfy these cravings. I'm sharing this to get other people's opinions of it and will gladly accept any changes/additions/corrections.

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  1. (All measurements are estimates since I eyeball everything).
  2. Drain and mash the black beans. (Do NOT puree -- you want it to still have some texture).
  3. Stir in salsa, minced onion, and all spices (including Bragg amino liquids, which can be found in the health food section).
  4. Add in flour until the mixture forms a "dough" about the consistency of very soft cookie dough.
  5. Lightly grease a frying pan, and turn the temperature very high.
  6. Spoon onto the pan and spread it out to desired thickness. At this point, I like to add some more of the amino liquids over the top.
  7. Cook about 2 min on each side, or until it holds itself together when turned.
  8. I like to eat them on corn tortillas.
Most Helpful

4 5

These were good. I agree with other reviews that they are soft which makes them hard to flip & I also used soy sauce. I intend to use this as a base recipe to develop my own version. Thanks for the posting.

5 5

Very nice burger. They do cook up soft, but once they go on a nice whole wheat Ezekiel Bread bun with all the fixin's, who cares! I'll definitely have this one again. I used flax meal instead of flour. Thanks for the recipe!

5 5

I loved these. I did not have amino liquids so I used low sodium soy sauce. I made the mixture up one day and cooked them the next. They are easy to make too. They make a soft burger but a very tasty one. Thanks for the recipe.