Sunday, June 7, 2009


Makes 9 Burgers

2 1/4 cups cooked black beans

3/4 cup diced onion

1T minced garlic

2T olive oil

1/2 cup finely chopped pepitas (pumpkin seeds)

3 oz fat free milk

1 egg

1/4 cup chopped cilantro

1 1/2 tsp ancho chile powder

1 1/2 tsp chipotle chile powder

1 1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

1/2 cup garfava flour (or other gf flour)

2 oz canola oil for frying

Saute onions and garlic in 1T of the olive oil.

Process black beans and nuts until grainy.
Mix eggs, milk, flavorings, olive oil, onion/garlic.
Slowly add flour, beating as you go.
Add bean/nut mix and combine well.
Heat 1/2" canola oil in large pan on medium heat.
Use scant 1/3 cup of batter per burger.
Drain on paper towels or brown paper bags.

•Toast nuts and cumin seeds (for freshly ground).
•If batter is hard to handle, freeze 15 minutes before forming burgers (or add a bit of flour).
•Turn burgers only when edges are dark brown.
•These freeze well. Microwave 90 seconds (no defrosting required).


MusicChick2 said...

Can you sub soy milk & "Egg Beaters" or egg replacer? Thank you.

G.F.Veg said...

yes, that should be fine.

Cindy said...

We (my husband, son and I) made these last night! THANK YOU, they were sooo yummy! I have missed burgers since having to go gluten free last year! I am lookinf forward to making the others!!

G.F.Veg said...

so happy you enjoyed them!!
i make tons and freeze them--my own fast food ready in less than 2 minutes!

Cindy said...

That is exactly what I am doing around here (New Mexico to be eaxct :)! Today I made the lentil burgers and then made another batch and I added fennel and sage to and created sausage patties!!!! YUM!! and my 4 yo LOVES the burgers and sausage!! Again thank you!!

G.F.Veg said...

so glad you like them--they really save me a ton of money considering what gluten free veggie burgers cost in NYC!!