Bridgit and I agree that these are, hands down, the best veggie burgers we have ever had in our entire lives. They are also shamelessly easy and fast.
I was flipping through Veganomicon today looking for dinner inspiration and stumbled across their recipe for Black Bean Burgers. I need to get cracking on my love letter to the authors of Veganomicon, because every single recipe we've made from their book has knocked my socks off! This is no exception.
We didn't have the "vital wheat gluten" (??) that the recipe called for so I decided to live on the edge and use millet instead - it worked great. (*What's millet? Jump to the very end of the post.) You could use rice in place of millet if you have that lying around.
I had a jar of Stonewall Kitchen honey mustard left over from yesterday's Hubbard Park fest so we slathered that on the buns. The combination is off-the-charts good.
Ingredients:2 cups or 1 can black beans, drained and rinsed
1/2 cup dry quinoa or millet*
1/2 cup whole wheat bread crumbs (sub corn meal for gluten-free)
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 small onion, finely chopped
Toppers:Whole wheat buns
1. In a small sauce pan, toast the millet in olive oil for a few minutes. Add a cup of water and a pinch of salt, cover, and cook until the water is absorbed.
2. Put the black beans, cooked millet, bread crumbs, onion, garlic, chili powder, cumin, tomato paste, and cilantro into a mixing bowl. Mix everything together with your hands until it's evenly mixed.
3. Preheat a heavy-bottomed pan over medium-high heat. Divide the burger mixture into six equal pieces. Use your hands to form 1-inch-thick patties.
4. Pour a layer of olive oil into the pan. Cook the patties (three at a time) for 5 minutes on each side, until they are a deep brown.
5. Toast the buns, slather them with honey mustard, and assemble the burgers with avocado and tomato, or whatever else catches your eye!
So so so good.What is millet?Quick answer? Delicious! I would describe millet's taste as something between pasta and rice. It's a little crunchy but soft and comfort-foody at the same time. It's great cooked really simply with some fresh copped dill, or thrown into Chili to thicken it up.
Nutritional benefits:Millet is rich in B vitamins, especially niacin, B6, and folic acid. It also has calcium, iron, potassium, magnesium, and zinc. Millet is naturally gluten-free, so it's great for people with Celiac.