![]() ![]() *Nutrition information is a rough estimate calculated with the lesser amount of BBQ sauce and without a bun or toppings. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes). Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. ![]() Then set on a baking sheet or plate and freeze. Minimalist Baker 155K subscribers Subscribe 27K views 3 years ago Amazing sweet potato black bean burgers bulked up with brown rice and seasoned with smoky cumin and paprika. *To freeze for later, cook burgers as instructed on grill or skillet. Add hot sauce or Sriracha for extra heat. Add beef or bison and use spoon to break into small pieces. Then add garlic and red pepper flake and sauté 1 minute more. *For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. Smoky, hearty black bean burger with sweet potato, mushrooms, quinoa, and pecans. Welcome, everyoneMinimalist Baker celebrates simple cooking by sharing recipes that require 10 ingredients or less, 1 bowl, or 30 minute or less to prepare. Then add onion and a healthy pinch each salt and pepper and sauté until soft and translucent ( 4 minutes), stirring frequently. So if using canned, be sure to grab two cans (amount as original recipe is written // adjust if altering batch size)! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture (amount as original recipe is written // adjust if altering batch size). It’s gluten-free, BIG on flavor, infused with smoky BBQ flavor, and perfect on the grill or stovetop. *One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. Smoky BBQ Black Bean Veggie Burger Minimalist Baker Recipes Smoky BBQ Black Bean Burger GF VG V DF NS Jump to Recipe Say hello to your new favorite veggie burger. 1/2 tsp chili powder (or sub extra cumin) 1/4 tsp smoked paprika. 1/2 cup raw walnuts (crushed or ground into a loose meal) 3/4 cup cooked quinoa. Prep time does not include cooking rice. Using the natural stickiness of black beans and a few extras, we were able to create the perfect black bean burger. 1 cup finely chopped mushrooms (shitake, baby bella, or white button) 1 15-ounce can black beans (well rinsed and drained) 1 cup finely grated raw beet. It yields fluffy, perfect rice, which is key to keeping these burgers from becoming too wet or gummy in texture. *To cook rice, I recommend this method from Saveur. ![]()
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