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My Very First Veggie Burger Featuring My Favorite Bean The Black Bean

The reason why I am saying this is because this is my very first time I made veggie burgers and this one is with my favorite bean the black bean. However this recipe is totally from scratch while the other one came from a mix in a can by Auguson Farms. This post has nothing to do with that post at all whatsoever and it is a completley different post and yet you will need to cook 1 cup of black beans in a pressure cooker. My favoroite one to use so far is my Instant Pot Duo Crisp. I mention this a lot because I nearly use this all of the time and rarely use my stovetop but we are going to use both. The instant pot for cooking the beans on pressure cook setting and then off to the stovetop to fry in a cast iron skillet to make the burgers themselves.

Ok I am guilty as charged I do kind of ramble off at times but I often come back to the same subject. Also I am not crazy I am far from it. After washing the beans and you will need 1 cup of beans, 1 onion or shallot, 5 cloves of garlic in 1 quart or 1 liter of water to cook in an instant pot. Grind in mortar and pestle 1 pinch each of cumin seeds and peppercorns. This gets added to the beans and add either 1 bullion cube or 3 dashes of adobo, seasoned salt, sea salt, or 1 pinch of kosher salt, pink salt or 3 pinches of vetea seasoning. Add 1 chili of any type either fresh, frozen or dried or 1 drop of hot sauce instead of the chilies, 3 dashes of maggi or knorr aroma and 1 pinch of any herb of choice with 3 dashes of mrs dash or even liquid smoke if your heart desires.

Set the instant pot lid to sealing and select pressure cook for 20 minutes then select start. Let the steam out by placing the steam diverter on top of the vent and tap the quick release button. When pressure is gone and float button is lower then it is safe to open the cooker. Check the beans for doneness and if not and the water level is a little low then add 2 more cups of water and repeat the process. Then it should be ready to mash. Remove the inner lining from the cooker base and take the potato masher and mash the beans. Take out the immersion blender and blend the beans. If they still are a little soupy then place the inner lining inside the base and select sautè for 5 minutes. This will reduce the liquid and make it more like a bean paste.

Next add 1 pinch of paprika, 3 pinches of nutritional yeast or 1 dab of marmite 1/4 cup of either gluten by Bob’s red mill or you can use also rice flour or even besan as a binder. This is in case if someone has celiac disease then besan is the best bet. Mix in to a dough and add 1/4 cup of either corn, canola, avocado, vegetagle or sunflower oil to the cast iron skillet or wok. Add by the tablespoonfuls of the soft bean dough to the oil and flatten it a little and make sure it is in a round shape. You may do this with damp hands or better yet your hands coated with coconut oil or vegetable oil to form the patties. Before you do, please have the wok or cast iron skillet on high heat and make sure the oil is hot before adding the soon to be veggie burger to it.

Place them in there three at a time and do not make them so big where you can’t hadle them and they must be kebab size. Flip and cook on the other side 3 minutes later. Cook until they are nice and crispy outside and place them on a paper towel lined plate and repeat until there is no more bean mush left to make burgers from. You may also if you want take 1 to 2 burgers for yourself and add some vegan cheese to this too. Dayia brand is excelent and it is non soy too which I really love. It is perfect for someone slacking off on dairy or giving it up completly, for people who are allergic to milk or lactose intolerent and also for those people who are vegetatian or vegan.

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