After absorbing the entire Gourmet website in full, I saw one too many pictures of summer burgers. It prompted the idea of an epic post including homemade condiments, buns and burger patties. It just happens to be perfect food for the upcoming holiday weekend.
Obviously, I couldn't just make a normal bean or lentil burger. It had to have a little sass and spice. I am also a sucker for anything "mini," so I chose to do cajun black bean sliders with a creamy raw corn avocado salad. I just wish the leftovers would have lasted to the weekend!
CAJUN BLACK BEAN BURGERS
(makes 12 mini patties or 8 medium size patties)
30 oz. black beans (two full cans)
1/2 sweet onion, minced
1 large jalapeno, minced
2 garlic cloves, minced
1/2 cup Bob's all purpose gf flour
1/2t red pepper flakes
3T cajun spice mix
(mustard, cumin, cayenne, brown sugar,
cracked black pepper, sea salt)
1. Rinse canned beans well, and mash in a large bowl. (I used a potato masher, so it would be chunkier than a food processor)
2. Mince garlic, onion and jalapeno. Add to bean mixture.
3. Sift in flour and spices. Mix well.
4. Sculpt mixture into patties with your hands and chill in the fridge for 30-60 minutes.
5. Pan fry each side in a skillet until browned, about 2 minutes. Then, add to baking sheet at 350 and bake for 10-12 minutes.
(makes 12 mini patties or 8 medium size patties)
30 oz. black beans (two full cans)
1/2 sweet onion, minced
1 large jalapeno, minced
2 garlic cloves, minced
1/2 cup Bob's all purpose gf flour
1/2t red pepper flakes
3T cajun spice mix
(mustard, cumin, cayenne, brown sugar,
cracked black pepper, sea salt)
1. Rinse canned beans well, and mash in a large bowl. (I used a potato masher, so it would be chunkier than a food processor)
2. Mince garlic, onion and jalapeno. Add to bean mixture.
3. Sift in flour and spices. Mix well.
4. Sculpt mixture into patties with your hands and chill in the fridge for 30-60 minutes.
5. Pan fry each side in a skillet until browned, about 2 minutes. Then, add to baking sheet at 350 and bake for 10-12 minutes.
GLUTEN-FREE SESAME BURGER BUNS
(Makes 12 mini buns, or 8 medium buns)
3/4 cup warm water
2T agave nectar or honey
1/4 cup earth balance (soy-free)
2 egg replacer (3t replacer plus 1/4c water)
1t apple cider vinegar
1/3 cup sorghum flour
2/3 cup Bob's gluten-free all purpose flour
1/2 cup tapioca flour
2 packets of yeast
2t xantham gum
1t sea salt
2t baking powder
1. Proof the yeast, warm water, butter and agave/honey.
2. In a separate bowl, whip 1 egg replacer with hand held mixer until it doubles in size. Set "egg white" aside. Prepare other egg replacer normally (1 1/2t to 2T water) and whisk into yeast mixture.
3. Sift all dry ingredients together. Beat wet and dry ingredients together before folding in egg white replacer.
4. Scoop bun mixture into a greased muffin pan (for sliders) or into pastry rings for larger buns.
8. Let buns rise in oven for 40 minutes. Then, preheat oven to 350 and bake for 10-12 minutes.
HOMEMADE KETCHUP
(makes approx. 1/2 cup)
1/3 cup tomato paste
2T apple cider vinegar
1/2t wheat-free tamari
2t agave or honey
1/4 cup water
3/4t sea salt
1/2t garlic powder
1t mustard powder
1/2t black pepper
(opt: paprika, cumin or allspice)
1. Mix all wet ingredients together in small bowl
2. Whisk in mustard, garlic powder, salt and pepper.
3. Chill for 30 minutes to 1 hour. Enjoy!
CREAMY RAW CORN & AVOCADO SALAD
(Serves 8)
4 ears of corn, sliced off
1/3 cup grapeseed oil vegenaise
1 avocado, cubed
1t red pepper flakes
1. Remove husk and wash corn well. Slice off kernels into a large bowl.
2. Slice whole avocado into cubes and add to the bowl of raw corn.
3. Mix in grapeseed oil vegenaise and garnish with red pepper flakes. Mix well.
(Makes 12 mini buns, or 8 medium buns)
3/4 cup warm water
2T agave nectar or honey
1/4 cup earth balance (soy-free)
2 egg replacer (3t replacer plus 1/4c water)
1t apple cider vinegar
1/3 cup sorghum flour
2/3 cup Bob's gluten-free all purpose flour
1/2 cup tapioca flour
2 packets of yeast
2t xantham gum
1t sea salt
2t baking powder
1. Proof the yeast, warm water, butter and agave/honey.
2. In a separate bowl, whip 1 egg replacer with hand held mixer until it doubles in size. Set "egg white" aside. Prepare other egg replacer normally (1 1/2t to 2T water) and whisk into yeast mixture.
3. Sift all dry ingredients together. Beat wet and dry ingredients together before folding in egg white replacer.
4. Scoop bun mixture into a greased muffin pan (for sliders) or into pastry rings for larger buns.
8. Let buns rise in oven for 40 minutes. Then, preheat oven to 350 and bake for 10-12 minutes.
HOMEMADE KETCHUP
(makes approx. 1/2 cup)
1/3 cup tomato paste
2T apple cider vinegar
1/2t wheat-free tamari
2t agave or honey
1/4 cup water
3/4t sea salt
1/2t garlic powder
1t mustard powder
1/2t black pepper
(opt: paprika, cumin or allspice)
1. Mix all wet ingredients together in small bowl
2. Whisk in mustard, garlic powder, salt and pepper.
3. Chill for 30 minutes to 1 hour. Enjoy!
CREAMY RAW CORN & AVOCADO SALAD
(Serves 8)
4 ears of corn, sliced off
1/3 cup grapeseed oil vegenaise
1 avocado, cubed
1t red pepper flakes
1. Remove husk and wash corn well. Slice off kernels into a large bowl.
2. Slice whole avocado into cubes and add to the bowl of raw corn.
3. Mix in grapeseed oil vegenaise and garnish with red pepper flakes. Mix well.
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