Sunday, November 14, 2010

Amazing Veggie Burgers

from Chatelaine Website


  • 19 oz ( 540 mL) can black beans
  • 1/3 cup ( 75 mL) coarsely chopped onion
  • 1 garlic clove, minced
  • 1 egg
  • 3 tbsp ( 45 mL) barbecue sauce or ketchup
  • 1 tbsp ( 15 mL) Worcestershire or 1-1/2 tsp (7 mL) HP Sauce
  • 1 tsp ( 5 mL) vegetable oil
  • 1/2 tsp ( 2 mL) salt
  • 1/2 tsp ( 2 mL) ground pepper
  • 1/3 cup ( 75 mL) all-purpose flour
  • 1/2 cup ( 125 mL) store-bought dry bread crumbs
  • 1/2 cup ( 125 mL) shredded nippy cheddar
  • 6 sliced hamburger buns (optional) 
  1. Drain beans, then rinse with cold water. Drain well, then pat dry with paper towels. Place in a food processor fitted with a metal blade. Add onion, garlic, egg, 2 tablespoons (30 mL) barbecue sauce, Worcestershire, oil, salt and pepper. Pulse just until beans are about the size of peas. Don't purée. Turn mixture into a large bowl.
  2. Add flour. Stir in with a spatula until evenly mixed. Sprinkle with bread crumbs. (Only store-bought bread crumbs or crackers ground in a processor until very fine will work.) Stir in. Mixture will be very thick. Scatter with cheese and work in with your hands. Divide mixture into 6 portions. Using well-floured hands, shape into burgers, about 1/2 inch (1 cm) thick. If making ahead, refrigerate in a sealed container up to 1 day or freeze.
  3. Oil grill and preheat barbecue to medium-high. Place burgers on grill. Brush with remaining barbecue sauce. Barbecue with lid down, turning once, until hot, from 8 to 10 minutes. Serve on buns with salsa, if you like.
  • Worcestershire sauce

    Worcestershire sauce contains anchovies, so if you don't want a fish source in your diet, use HP Sauce.

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