These dense spicy burgers were adapted from Bryanna Clark Grogan’s sausage burger recipe. Black beans are anantioxidant powerhouse of nutrition. This recipe makes a dense ‘meaty’ burger without the cholesterol and saturated fat of meat. This recipe is also much lower in sodium than typical bean/vegetable burger recipes.

Spicy Black Bean Burger Recipe

Serves 8    •    1/8 of recipe
209.51 Calories per serving.    •    PCF Ratio: 42-48-10
Protein  per serving: 21.84 g    •    Carbohydrate per serving: 24.71 g    •    Fat per serving: 2.28 g

Ingredients:
2 cups – Textured Vegetable Protein, granules
1.25 cups – WATER, MUNICIPAL
.25 cup – BALSAMIC VINEGAR, Organic
2 tbsp – CATSUP/KETCHUP, Organic
4 tbsp – SALSA, CHIPOTLE, Organic
1 1/4 cup – BLACK BEAN, Organic, canned, low sodium
4 cloves – GARLIC, RAW, minced
1 tsp – CUMIN, GROUND
1 tbsp – No Salt SEASONING BLEND, MRS. DASH, all flavors
2 tbsp – SESAME BUTTER, TAHINI, from raw & stone ground kernels
1 large – EGG WHITE, CHICKEN, RAW, fresh
1 tsp – RED PEPPER flakes
1 tsp – PEPPER, GROUND, coarse grind ‘Mr. Pepper’
3/4 cup – FLOUR, GLUTEN
2 tbsp – Nutritional yeast flakes

Recipe Directions:
Boil water and pour over textured vegetable protein (tvp) with vinegar, catsup, and salsa. Mix and let sit for 5 minutes. Coarsely mash black beans and add to tvp with remaining ingredients except for gluten flour. Mix well. Let cool completely in fridge. Mix in gluten flour with hands. Form into 8 patties and place in greased steamer basket. Steam for 20 minutes over boiling water. Remove and chill overnight in refridgerator. Pan fry or grill on greased skillet or grill until lightly browned. Serve on bun with toppings (grilled onions, tomato, lettuce, grilled mushrooms, salsa, guacamole, hot sauce, mustard, etc).

Nutrient Analysis:

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Tagged as: Low-sodium Spicy Black Bean burgers, recipe