Not toot my own horn (😂) but this is the BEST BLACK BEAN BURGER recipe ever!
After trying several other recipes, bean burgers at restaurants and fake meat products, I was determined to create a black bean burger that was not only super flavorful but had great texture.
PITA stands for Pain In The…
If you are looking for a quick recipe that produces mediocre results, Royal PITA burgers is not it. This is an involved process but you will be rewarded with a bounty of bodacious burgers that you can store in your freezer and easily pop into the oven for a quick, healthy and delicious meal. Believe it or not, these beauties taste even better the second time outta the oven.
Bean burger recipes are a careful balance of wet and dry ingredients.. so try to stay true to the directions below for optimal results.
2 cans black beans- drained, rinsed and somewhat dry.
6 pieces of twelve grain bread- preferably with seeds.
1 CUP walnut pieces
- 1 TSP smokey turmeric (avail at Walmart.com- cannot live without this stuff!)
- 1 TSP smoked paprika
- 1 TSP garlic powder
- 1/4 TSP McCormick ground chipotle chili pepper
- 2 TBSP ground flaxseeds
- 2 TBSP nutritional yeast
1/2 smaller, already baked, sweet potato
2 cups chopped mushrooms
1/2 cup chopped scallion
1/2 cup chopped red onion
1 cup chopped yellow onion
1/2 red pepper
1/4 cup frozen corn
partridge in a pear tree..just kidding.
Turn oven on to 375.
Rinse the black beans in a colander and shake away excess water.
Chop the onions, mushrooms, 1/2 red pepper..place in a brownie pan and roast for 30 mins.
Toast the 6 pieces of bread until brown (not black!)-cool.
Pull apart the bread and put half of it in food processor with half the walnuts.. grind until fine and pour into large bowl- Repeat with other half of walnuts and bread.
Add all the bulleted spices, yeast and flax to your bowl with nuts and bread and stir to combine.
Add the beans to the bowl one handful at a time, mushing (squeezing) them in your hand as you add. You want some to remain whole, the rest to be “mushed.”
Drain the excess water from veggies when they come out of the oven, cool a bit.
Scoop out most of the sweet potato pulp and put aside to add later if your mixture feels too dry.. leave a decent amount still with the skin.
Slice that skin into chunks and add to the food processor along with the drained roasted veggies and frozen corn. (yes, sweet potato skin stays on!)
Grind until it’s all pretty mushy but you can still make out a few of the ingredients.
Add veggie-mush to the bowl and combine everything. If mixture feels too dry add your leftover sweet potato. Mixture should easily form about 8-10 burgers.
Place burgers on a parchment paper lined cookie sheet. (I like to spread a touch of oil on the paper so the burgers have ZERO chance of sticking.)
Refrigerate for at least 30 mins.
Bake at 375 for 30 mins, carefully turning over at 15.
Let burgers sit for at least five minutes before serving.
(Leftover burgers must be completely cool before refrigerating or freezing.)