Dairy Free / Savory and Splendid! / Using Freshly Ground Flour

Black Bean Burgers

20121213-215016.jpgToday’s post goes in the file for “The First Timer’s Club.” I don’t know what I really mean by that, except it was the first time I have made these great Black Bean Burgers! I didn’t use the traditional canned beans. I also didn’t go the old fashioned route and soak, then cook, then drain and rinse them either. You may ask, “well, if you didn’t use beans, then how on earth did you make them?” I used beans alright. BUT, I ground them in my WonderMill grain mill to make black bean flour!

I bought a WonderMill grain mill a few years ago and have enjoyed cooking and baking many foods with freshly ground flour. But, when we moved to my in-law’s farm, my grinder somehow got misplaced. I was very sad when this happened.

Not too long after I started this blog, I came across the http://www.grainmillwagon.com site, where I was able to apply to write food blog posts for GrainMillWagon, and in exchange receive a WonderMill. I recently heard back from them and they accepted my application and I will be writing 5 food blogs for their site starting in February! This also meant that I got a new WonderMill grain mill in the mail this week! Woot woot! Some of you may be wondering why I am so excited, but I assure you that you would be as well if you knew what this amazing machine could do! You can have freshly ground flour of so many types in a very little amount of time! If you have never cooked or baked with freshly milled flour, you really don’t know what you are missing. There is a huge difference in the freshness, taste and the texture of your final products! It also allows you to eat a little healthier for a fraction of the cost of buying pre-ground flours. I was able to grind dried black beans into a nice flour, which when mixed with hot water made a nice black bean paste in no time!

I understand that not everyone will have a grinder that accommodates black beans, or even a grinder at all. If that is the case by all means use a couple of cans of drained and rinsed black beans to make your black bean paste. I think I am going to do that as well just so I can compare the final products.

But, if you are looking for a great meal that is healthy and different from the norm, why not try these Black Bean Burgers? Let me know how they turn out! -Shelley.

Black Bean Burgers

2 – 16 oz cans black beans, drained and rinsed or 2 c black bean flour + 1 c hot water
1 green bell pepper, chopped fine
1 onion, chopped fine
4 cloves garlic, minced
2 eggs
1 t salt
1 T chili powder
1 T cumin powder
freshly ground black pepper – to taste
1 T hot sauce
2 t dried cilantro (or throw some fresh in there)
1 t dried parsley (or throw some fresh in there)
1 c breadcrumbs (or ground oats)
*olive oil for skillet – if frying them

To make black bean flour rinse beans in a colander well to get any dirt and debris off. Dry on a towel-lined flat tray. After a while, when most of the water is absorbed into the towel, remove damp towel and place beans on just the tray to finish drying. Make sure they are completely dry before trying to grind.

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On the “course” setting of the WonderMill, turn the power switch on, and pour black beans into the hopper. After grinding has stopped, wait five seconds before turning the machine off. Make sure the motor stops completely before removing the flour canister.

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If using black bean flour, add the 2 c of flour to large bowl and mix with 1 c of hot water until a thick paste is formed.

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If using canned beans, drain and rinse them. In a large bowl, mash into a thick paste.

Chop onion, green pepper and garlic and saute in a skillet until soft and starting to turn golden. {If you want to, you could skip this cooking in the skillet step. I thought the burgers would have a deeper flavor if I cooked the veggies a little first.}

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Mix salt, chili powder, cumin and black pepper in a small bowl. Add to black bean mixture.

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Add hot sauce and eggs.

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Add cilantro and parsley.

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Add sautéed onions, green pepper, and garlic. Mix everything well.

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Last add your breadcrumbs (or ground oats). I used oats ground in a blender because I didn’t have breadcrumbs. Mix well…

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If it looks likes it is too dry, add a about a tablespoon of liquid at a time. Mine held together alright without any extra liquid. I really didn’t have anything to compare it to since I had never made these before.

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I used an ice cream scoop to make the patties even in size. It also helped keep my hands clean.

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In a hot, oiled skillet add a scoop of the mixture and then smush flat with a spatula. {I placed the bottom side of the spatula in a part of the skillet that already had oil in it to accomplish this.} Some of my patties still stuck a little bit to the spatula after flattening them, so I just used a butter knife to separate them. It seemed to work out alright!

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Cook about 2-3 minutes per side {or until browned on one side} and then flip. This made exact 10 patties for me when I used the ice cream scoop, but depending on how big you made them I would say plan on the recipe making 8-10 patties. {If grilling grill on a piece of foil 8 minutes/side. If baking, bake in a 350 degree oven, on a slightly greased sheet 10 minutes/side.}

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I ate with a spinach salad {topped with ranch and salsa}. It was yummy! My daughter ate hers just like a hamburger…bun, ketchup, mustard, pickle and all! She said it tasted like a hamburger. I am not quite sure about it tasting just like a hamburger…because really there is nothing like a good hamburger, but I was very happy with it as a black bean burger and got a new recipe to add to my collection! Next time I might try adding some cooked quinoa to the mix as well…to step it up a notch! That is for a different day, though. Enjoy!

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5 thoughts on “Black Bean Burgers

  1. I think I am going to try this but….don’t laugh, I think it might just work….sub an egg-free pancake mix for the egg, to see if it acts as a binder. I’ve made black bean burgers before but the consistency wasn’t right – I think b/c I wasn’t using any flour the way you have. We will see! (And I think that grain mill is going on my Christmas wish list to my husband for next year!)

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  2. Meeka, try using Chia Seeds as a substitute for the egg. I haven’t used them yet for that but I thought about trying it. I have read though, and on the package it says so, that it makes a great binder in recipes. When they are introduced to liquid they “gel up” and act as a binder. 1 tsp. of Chia seeds mixed with 2 oz of water makes a perfect egg substitute. If you don’t like the idea of having the “seed” texture in your foods, grind them in a blender first before adding it to the liquid (they cannot be ground in a grain mill though…it clogs them up almost instantly). I ground some in the blender the other day and made a chocoloate coconut milk pudding for Nicasia and it actually worked pretty well! I think it was the first time that she had actually had “pudding”!

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