The idea for this recipe came from a few different sources over the past couple of weeks.
My sister and I visited The Happy Pear café in Greystones, Co. Wicklow a few weeks ago where they were being served and although I didn’t order one on my visit, I saw plenty of other people get them and they didn’t last long on their plates.
I’ve also been looking into ways to introduce new sources of protein other than chicken and turkey onto my plate and plant-based proteins and legumes kept popping up in my research.
This research also ties in with the new list of foods I can and can’t have due to my extensive food allergies and it ticks all the boxes!
Several Food Bloggers that I admire and take inspiration from have also tried their hand at this recipe so I figured I’d review several versions of this recipe and create my own.
So I had the packet of black beans sitting in the pantry for the last couple of weeks and just couldn’t seem to find an appropriate time to try these bad boys out. The last few weeks and especially weekends have been pretty hectic for me with work and social plans and I wanted to dedicate my whole self to this experiment. The perfect opportunity came up at the weekend when a long lost friend made last minute plans for a flying visit and I decided to treat her to something special and homemade instead of heading out for dinner. I spent most of the Saturday morning prepping and tasting and setting and they were ready to cook just in time for my dear friend to arrive.
We enjoyed the burgers with a lovely spiralized salad, sweet potato fries and a cool, crisp glass of white wine while we caught up with each other.
They were absolutely delicious if I do say so myself and I had a really strong feeling of fullness when I was finished, which is always a good sign!
200 grams dried black beans, rinsed and strained
1 Litre of boiling water
Dash of Olive Oil
1 medium – large brown onion
1 clove Garlic
½ cup almond flour, rolled oats, breadcrumbs
1 Tbsp. Soy Sauce
1 Tsp. Ground Cumin
½ Tsp. Ground Coriander
½ Tsp. Chili Flakes
¼ Tsp. Cayenne Pepper
Salt & Pepper to taste
Sliced tomato, grated cheddar, gem lettuce leaves, red onion, burger bun or whatever other condiments you like to serve with a burger patty.
Add rinsed black beans to a large pot on the hob, add water and cook the black beans according to the packet instructions.
While waiting for the black beans to cook, chop the onion and garlic very finely and place to one side.
Shred or grate the carrots and also place to one side separate to the onion and garlic.
Combine herbs and spices in a small bowl and mix together.
Heat olive oil on a frying pan and once hot, add the onion, garlic, salt and pepper.
Once the onion is translucent, add shredded carrots and spice mix and cook until carrots are soft.
Remove pan from the heat.
When the black beans are cooked, rinse and drain and pour into a large mixing bowl.
Mash the black beans using a potato masher and add the contents of the frying pan.
Also add the soy sauce and almond flour/rolled oats and combine the entire mix thoroughly and evenly.
Create 4-6 burger patties depending on how big you want them by taking a large chunk of the mix and forming the patty in your hand.
Wrap each patty in cling film and place in the fridge for about 1 – ½ hours or in the freezer for 30 minutes to set.
When ready, heat some oil on a frying pan again and cook each patty for about 4-5 minutes each side.
Once cooked and heated through, remove from the heat and serve as desired.