I took out some of my aggression in the kitchen this afternoon making some delightful black bean burgers.
I used Heather’s black bean burger recipe as a basis to start, but with the following substitutions. I used a whole can of beans to make two giant patties. I used 1 tbsp flax and 3 tbsp water for my flax egg. No onion in the veggie drawer, so I omitted that. I used cumin, garlic powder, and cayenne, but more to compensate for more burgeriness. No bread crumbs, so I used corn meal (as much as it took for the burgers to no longer be sticky). And I didn’t have any Worcestershire sauce, so I used Bragg’s Liquid Aminos.
Mashing these guys up was pretty therapeutic.
Side note: I love True Lemon, so much that I purchased True Lime and True Orange as well. These came in the mail yesterday and I am super stoked about trying out the new flavors. (They were having a holiday free shipping/free box offer, hence the plethora of stuff. Plus, I mean… go big or go home, right?)
Once I had my cheeze sauce mixed up, I added it to the patties and covered the sauce portion with more patty mixture.
Cooked in an olive oil sprayed pan for about 5-7 minutes on each side, and then served with some BBQ sauce and pickled jalapenos.
Very comforting on this overcast and blah day. And I’m not going to lie, I ate the other patty within an hour of eating the first one. I had to. It was perfect. 🙂