green chile black bean burgers!!!


We are visiting Val’s folks right now in Gatesville, TX. Like most small towns in Texas, Gatesville isn’t quite known for its large selection of vegetarian options (you won’t find it on Happy Cow). So this evening instead of heading out to buy some frozen veggie patties I decided to try to make some myself. Previously I’ve made black bean burgers and used things like flax, egg, a bit of flout, etc. to bind it but none of those really seam to hold the burger patty together very well. Wanting to try something new I decided to make some patties based on Vegan Dad’s Homemade Sausages. I’d had success with making my own sausages following that recipe and figured why the hell not apply that method to some burger patties. With some modifications to the vegan dad recipe they made great grill-able burgers. Here’s what you’ll need:

  • 3/4 cup black beans (or a bit more if you want more beanie-ness), rinsed and drained
  • 1 cup vegetable broth
  • 1 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 cloves garlic (pressed or grated)
  • 1 1/2 cups vital wheat gluten
  • 1 tbsp finely ground cashews (this is a substitute for the nutritional yeast in the Vegan Dad recipe)
  • 1/2 can of green chiles (you can add more if you like, but I was saving some for breakfast)
  • about 2 tbsp of adobo sauce (from a can of chipotles)
  • 1 heaping tsp smoked cumin
  • 1 heaping tbsp mexican oregano
  • black pepper and salt to your taste

Just like the Vegan Dad recipe you’ll start by setting up some apparatus to steam the patties. Also get about 6 sheets of aluminum foil ready to wrap the patties.  In a large bowl start by mashing the black beans. Then mix all of the remaining ingredients together to form a kind of dough-like mixture (I usually add the veggie broth and wheat gluten at the end). Form about 6-7 burger size patties. Wrap each individually in the foil. I placed them in the center of a sheet and the folded the remaining foil over it into a square. I then folded the corners so that as the dough expands they don’t become square-shaped (I think a certain burger chain has a patent on that). Place in the steamer for 40 minutes. Let cool for a bit before grilling.

For grilling, rub some olive oil on them, add some additional burger/steak seasoning on it if you like, grill for about 3 minutes each side over medium.

Though I did not add this (because it wasn’t on hand), I’d recommend adding a little bit of Worcestershire sauce to the mix as well


Leave a Reply

Your email address will not be published. Required fields are marked *