Beans are an integral part of the Slow Carb diet. On Monday when we started, we sousvided a pound each of black beans, red beans, white bean and chick peas. (Note to self. . no need to sous vide them. . .just buy the cans and rinse. . .sooo much easier!!) I like beans, we both do actually, but having a side dish of beans at almost every meal was starting to get a little boring.
Meanwhile, I had created a new board on Pinterest called Burgers (Just started thinking that burgers really do need a board of their own. Cook them. . . look at them. . talk about them. . . eat. Beef, lamb, bison, chicken, turkey, veggie . . . Who doesn’t love a good burger!!) and that light went off in my head. Let’s just make some veggie burgers. Unfortunately almost every recipe I came upon included some ingredient we cannot have. Whether it be cheese, flour, breadcrumbs, or some other sort of carb, I was starting worry about how they would stay together. This is what I came up with.
Multi Bean Burgers
Ingredients
2/3 cup black beans
2/3 cup white beans
2/3 cup red beans
1 egg
1/4 cup oil
Garlic powder
Cumin
Kashmiri Saffron Curry Powder
Salt
(seasonings are to your own personal taste)
Instructions
1. Mash together beans, 1 tablespoon oil and egg. (I used a hand emulsion blender. It was a bit messy but it totally did the trick)
2. Once the mixture is completely mashed and at your desired consistency (you can make it totally smooth or like I did and left some lumpy beans for texture), add your spices. I went with a slightly Indian themed flavor.
4. Saute in the hot pan about 5-7 minutes until a crust forms on the bottom and then flip. Cook an additional 5-7 minutes. Timing may fluctuate depending on how thick your burgers actually are.
5. Serve on a bed of lettuce with dijon mustard. Mike added Kimchi for an extra little kick. One suggestion from Mike is that next time I try it with two eggs as it might help bind it together a little more. Will see and will let you know.
Over all I would say a great success and a great use of beans!!
