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Black Bean Burger with Cauliflower Mash. (I had some great photos of the burger on a bun with the aioli, but all things camera decided to stop working on me suddenly.)

For the past few weeks, I’ve been experimenting with black bean meat substitutes. I first tried black bean balls (stop laughing and think meat balls). I baked them and didn’t use any kind of egg replacer. The result: dry and not what I was hoping. Last week, I tried my hand at making burgers, this time, adding ground flax to help bind and moisten. I also felt it would go great with some type of aioli, and I was right! This recipe is super easy and very satisfying. Happy Meatless Monday to all and to all a good bite!

BLACK BEAN BURGER

SERVINGS: 3-4 Burgers

INGREDIENTS

  • 1 can of Black Beans
  • 1/2 small Onion
  • 2 Tablespoons Ketchup
  • 2 Tablespoons Dijon Mustard
  • 1 Flax-egg (soak flax meal in water or your choice of egg replacer)
  • 1/2 teaspoon Minced Garlic
  • 1/4 cup Seasoned Breadcrumbs (if using unseasoned, add Italian seasoning)
  • 1/4 cup Vegan Parmesan (optional)
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Salt + Pepper (or to taste)
  • 1/2 teaspoon White or Balsamic Vinegar
  • Olive Oil or Vegan Butter for cooking

Step 1: Mash black beans to desired consistency. I like to leave a few beans whole to give it a “meatiness” to it. Chop onion and add to mashed black beans.

Step 2: Soak flax with water according to flax meal package and set aside. (Bob’s Red Mill is the brand I buy) While waiting for your flax-egg to be ready (about 2 minutes), season mixture with salt, pepper, chili powder and garlic. Mix together.

Step 3: Add mustard, ketchup and parmesan. Mix.

Step 4: Add flax-egg to mixture and stir. Add bread crumbs and Italian seasoning (if using unseasoned bread crumbs) and stir. I like to refrigerate the mixture for about a half hour to let all the flavors set and firm it up a bit.

Step 5: Form mixture into patties. Don’t make them too big or else they will easily fall apart.

Step 6: Heat frying pan with Olive Oil or vegan butter. Brown patties on both sides.

Serve on a bun with garlic aioli and all of your favorite burger toppings! Or simply serve over a bed of rice with some veggies and enjoy!

GARLIC AIOLI

Where I currently live in Florida, vegan items are sometimes hard to come by. The Publix near me occasionally has 1 jar of Vegenaise on hand, but it didn’t this week, so I experimented with vegan sour cream for this recipe instead. I think it would be great with either item as the base, so I leave it up to you!

INGREDIENTS

  • 1/2 Cup Vegenaise or Vegan Sour Cream (I use Tofutti’s Sour Supreme)
  • 1 teaspoon Onion Soup Mix
  • 1/2 teaspoon Minced Garlic
  • A splash or 2 of Jalapeno Pepper Juice
  • 1/2 teaspoon Chili Powder (optional)
  • Splash White Vinegar
  • Splash Soy Sauce or Tamari

Mix ingredients together and refrigerate. Use as a dip or topping for burgers, veggies, or potatoes!

author

Sandy Lo’s personal story is inspiring. She started, StarShine Magazine, an online publication in 2001, at the age of 18. She wrote her first novel in 2009, “Lost In You,” followed by the “Dream Catchers” Series. She was the first person ever to professionally interview Taylor Swift and has received personal endorsements for her books from members of boy bands Backstreet Boys and 98 Degrees. Recently, she has been seeing some tremendous momentum in book sales on Kindle. She has been included on the “50 Writers You Should Be Reading” list by The Authors Show, and “Dream Catchers”, “Breaking The Moon” and “Indigo Waters” reached the Top 100 Best Selling Coming of Age novels in Amazon’s Kindle Store. What makes this even more unique, is that Sandy relocated from NY to Nashville in order to write “The Watch Dog,” which is set in a fictional town outside of Music City. “The Watch Dog” reached the Top 10 Ghost Stories on Amazon. Aside from her writing projects, Sandy is also a freelance digital strategist.

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