Mexican-inspired black bean burger
Finally, a black bean burger that holds together, made like seitan
Servings: 4
Ingredients
Dry ingredients:
- 135 g (1 cup) vital wheat gluten, no substitutions
- 25 g (3 tbsp) chickpea flour
- 1½ tsp granulated onion
- ½ tsp ground cumin
- ½ tsp dried oregano leaves
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp garlic powder
- Black pepper
Wet ingredients:
- 175 g (1 cup) rinsed and drained black beans
- 175 ml (¾) cup vegetable broth
- 1½ tbsp Worcestershire sauce or vegan substitute
- 1½ tsp tomato paste
- 1 tbsp oil for cooking
Instructions
- Mix: Whisk all dry ingredients together. Add in 1 cup black beans and the remaining wet ingredients. Mix together.
- Knead 5 minutes by hand. The dough should come together like a very elastic bread dough.
- Shape: Divide and shape into 4 patties.
- Steam, then cool: Steam 30 minutes in a single layer in a steamer basket, turning once after about 15 minutes (ok if you forget;). Let cool and store in the refrigerator for at least 2 hours or overnight.
- Cook til golden: When ready to cook, heat 1 tbsp oil in a pan and pan fry the patties over medium heat about 3 minutes per side, or until nicely browned and heated through. You can also grill these, if desired.
- Serve on a bun with your favorite toppings, such as a salsa, tomato, avocado, and lettuce.