AKA bean burgers version 1.0. This was our first attempt to use our new pressure cooker. Aside from the threatening hissing sounds it made, which scared me, the pressure cooker behaved and we ended up with perfectly cooked beans. Hurray!
These burgers are delicious and not as crumbly as many bean-burgers, but I think the inside was a little too soft and moist for my taste, so next time I will try adding cornmeal or more oats to dry it out a bit. Let me know if you make an improved version.
Although I made these as burgers, tonight we had them as patties with Holiday Spiced Squash and Collards on the side. We ended up putting Goddess Dressing on top, and the goddess never disappoints, but I'm sure a home made gravy or miso or tahini sauce would be even better.
1 1/2 c diced onion (1 large onion)
1 head garlic, diced
1 c grated carrot (2 small carrots)
2 1/2 c grated button mushrooms (about 8 large mushrooms)
4 c cooked black beans
2 c cooked kasha
1 T braggs
3 T nutritional yeast
1 T dried parsley flakes
2 t paprika
1 t black pepper
1/2 t oregano
1/2 t cumin
pinch of cayenne
1/3 c quick cooking oats
1/3 c sunflower seeds
Pre-heat oven to 350F.
Saute onions until translucent, but not brown.
Add garlic, cook for three minutes.
Add carrots, cook for another three minutes.
Add mushrooms, cook until all the vegetables are soft.
Mash black beans and kasha thoroughly.
Add braggs, nutritional yeast, parsley, paprika, pepper, oregano, cumin, and cayenne.
Mix thoroughly with your hands.
Mix in oats and sunflower seeds.
Shape into thin patties by hand.
Place on an oiled cookie sheet.
Bake for twelve minutes.
Flip patties over, bake for ten minutes.
1 comment:
Kasha is toasted buckwheat. It has a sweet and nutty flavor. It makes a good breakfast cereal too. You should be able to find it at any health food store.
To cook kasha:
Boil 2 c water, add 1 c kasha.
Simmer, covered and without stirring, until water is absorbed, about fifteen minutes.
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