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© Lillys-Table.com Photo of Jamaican Black Bean Burgers
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
No

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Jamaican Black Bean Burgers

from Jamaican Vegan Burgers & Sweet Potato Salad, the Week of January 8, 2017.
View the previous recipe for this meal.

These Jamaican inspired all vegan burgers use black beans & brown rice as the base. You can make these as spicy or mild as you like simply by adjusting the heat of the hatch chili peppers. Adjust the taste until you are satisfied. It is certainly easiest using a Food Processor, but if you do not own one simply use a potato masher, large fork or slotted spoon to mash the ingredients up a bit. If you have a cast-iron pan this is the best pan to develop the lovely crust that seals in the moisture. Make them gluten-free simply by substituting breadcrumbs, try almond meal or try crumbs made from gf bread. For the buns, go low-carb with large pieces of lettuce to wrap around or simply use your favorite gluten-free bread or buns.

Ingredients

  • 1 tablespoon vegetable oil (high heat)
  • cup onion, finely chopped
  • 2 cloves garlic, finely minced or pressed
  • 1 tablespoon ginger, finely minced or pressed
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 1 can black beans, about 1 1/2 cups cooked
  • cup brown rice, cooked or the same amount of quinoa
  • 1 cup panko breadcrumbs, or gluten-free breadcrumbs if needed
  • 1 hatch chili, or 1 fresh hatch chili, finely minced
  • 4 hamburger buns, whole wheat or gluten-free or substitute large lettuce wraps
  • 1 cup baby spinach, optional topping

Serving Size: 4 People



 

Preparation Instructions

In a large skillet, heat a splash of the oil over medium heat. Add the finely minced onions and sauté, stirring occasionally for 5 minutes until they soften. Add the garlic, ginger, allspice, and nutmeg. Sauté for 2 more minutes.

Place the onions & spices into a bowl or a food processor. Add in the black beans, brown rice, and chopped chili. Mash the mess with a potato masher (or other mashing device) or pulse a few times in the food processor until combined, but still chunky. Transfer the food processed mixture to a bowl.

Add the salt and pepper, to taste and the breadcrumbs (or almond meal). Stir well with a large spoon or spatula scraper. Taste and adjust the seasonings, if you like. If the mixture is too wet to form patties, add more breadcrumbs as needed.

In a large cast iron skillet, heat the pan over medium heat and add a splash of oil. Form the burger mixture into patties- the same diameter as the rolls. Cook the burgers for about 4 minutes per side until a brown crust forms on each side.

Toast the buns while the burgers are cooking either in a toaster oven or in your oven on a low-broil. Serve the burgers on the toasted buns with baby spinach leaves and a few strips of roasted bell peppers.

These freeze well after they are seared— cool and package to freeze. Heat defrosted patties in an oven at 350 for 10-15 minutes until the center is hot to the touch. Or heat from a frozen state for 35-45 minutes.