Beans/ Legumes / Burgers / Gluten Free / Main Course / Vegan

Smokey and Spicy Black Bean Burger: Perfect Vegan, Gluten Free BBQ Option

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A really tasty smokey Blackbean Burger to make you the envy of the BBQ!

I wanted to make a beany burger which kind of looked like a beef burger! With the BBQ season coming up there are loads of overly processed “meat alternatives” in the shops including quorn burgers and sausages . I love a good home made beany burger but I understand that not everyone wants to be so obviously different with bright pink beetroot burgers or green speckled garden burgers, so here is a burger which looks kind of dull but is packed with flavour!!!

You can keep these ready made in the freezer (Cook them first then just reheat as desired) which makes them perfect as a make ahead option ready to take around to a BBQ with friends. the mixture itself is much wetter than any other burger I have made in the past but they firm up once cooled then cooked. I quite liked the wet texture because it made the burger very soft to eat and the flavours blended nicely.

These would be good on the flat cooking surface of a modern BBQ rather than on a grid, mainly so that it can firm up nicely without falling through the gaps! You could also lay a sheet of foil or place a small frying pan on to the bbq.

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Top your Black Bean Burger with any salad you like! I went for tomatoes and lambs lettuce

I’ve learnt recently that cooking the spices before adding them to the burger mixture really improves the flavour, giving it more depth and getting rid of that slightly raw bitter taste they can sometimes have. I’ve used some nice strong spices to create a real smokey taste to this burger so I definitely recommend not skipping this step!

Makes 4 large burgers

Vegan, Gluten Free, Processed Rubbish Free, Summer approved!

1 Onion
2 Garlic Cloves
1 Red Chilli
1 tspn Smoked Paprika
1/2 tspn Ground Coriander
1/2 tspn Fennel Seeds
1 Can (230g) Drained Black Beans
Pinch Salt
6 tblspn Cooked Quinoa
1 – 1 and a 1/2 heaped tblspn Gluten Free Flour

Finely chop the onion, garlic and chilli and cook in a frying pan for 4 minutes until the onion is soft and translucent then add your spices and cook for a further 2-3 minutes.

Put the onion and spice mixture in a blender with the black beans and a good pinch of salt and blend until you have a rough paste. This was the stage where I realised the mixture gets smooth very quickly so only blend for short intervals and keep checking. It should be smooth and wet but not runny.

Tip the blended mixture into a bowl and add the cooked quinoa and 1 tblspn flour and mix well. At this point do not panic and add loads more flour, I promise it will set beautifully in the pan.

Put the mixture in the fridge for an hour or so (or over night). When ready to cook heat a pan/ grill and scoop out 1/4 of the mixture and shape it into a ball then place it into the pan, press down with a spatula so it becomes a pattie/ burger shape. Cook on one side for 2-3 minutes then flip it over (I flipped it like a pancake).

You can use the flat edge of the spatula to reshape the edges if it goes a bit oblong! Cook for a further 2-3 minutes on the other side and serve hot. It will be done when the edges are crispy and dark and the middle is hot.

This burger is perfect served with a good BBQ sauce with loads of salad in a nice burger bun (Gluten free if you choose of course!)

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9 thoughts on “Smokey and Spicy Black Bean Burger: Perfect Vegan, Gluten Free BBQ Option

  1. Sounds and looks great. Now if only I could find some smoked paprika. Never seen it in either Gibraltar or my part of Spain although I have read loads of good reviews about it on blogs.

  2. Have you ever used Liquid Smoke? It’s apparently organic. It’s a liquid, a few drops of which gives anything a smoky flavor. I use it frequently, especially when I don’t have smoked paprika, which doesn’t last long around my kitchen!

    • I have been meaning to try liquid smoke for ages! It sounds really interesting! I loved smoked paprika I can’t help adding it to everything at the moment 🙂

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