Sprouted Southwest Black Bean Garden Burgers and Dip
Submitted by Kendra Far Abov... on August 24, 2008 - 2:02pm
Servings:
Makes five flat burgers These hearty burgers can easily become a dip by bypassing the dehydration and adding a bit more spice. You could also just spread it between two slices of bread to make a sub sandwhich. I originally intended to use sunflower seeds in place of almonds (mimicking Sunshine Burgers) but after realizing that I forgot to buy them, used ground almonds and they tasted just as good. The almonds helped to mellow out the strong flavor of the black beans as well, and helped with consistency. My neice said that they smelled like pizza as I was dehydrating…(always comments from the peanut gallery) ;-)
Ingredients:
THIS IS THE FINAL REVISED RECIPE AS OF 8/30/08..NOW IT'S JUST RIGHT!
1 cup Sprouted black beans
1 small tomato
4 tablespoon Ground almonds or sunflower seeds
4 tablespoon Olive oil
big squeeze of fresh lime juice (this ingredient is important, as it mellows out the flavor of the black beans, especially if you're using thi as a dip or spread)., You may use lemon juice if you don't have lime and obtain the same result.
1 tablespoon Braggs Liquid Aminos or sea salt to taste (don't add too much though, flavors intensify upon dehydration)
dash of ground cayenne pepper (or to taste)
1 tablespoon chopped fresh cilantro (or 1/2 TBSP dried)
.33 cup finely chopped or shredded carrot
¼ cup chopped celery
¼ cup green and red bell peppers
.125 teaspoon minced garlic
¼ teaspoon Ground cumin
a bit of minced jalapeno pepper (to taste), CAUTION:the seeds cause the pepers to be hotter. Remove them for milder flavor.
½ tablespoon finely minced sweet vidalia onion
5 tablespoon dehydrated corn (from a company called just tomatoes) OR you can add 5 TBSP of soaked corn-no need for dehydration , OPTIONAL
Preparation:
1. Add sprouted black beans, tomato, and ground almonds or sunflower seeds to the blender and blend.
The consistency of the mixture should be slightly creamy, yet thick and chunky like a nutty dip.
2. Drizzle in the olive oil.
3. Transfer contents of blender to a bowl and stir in lime juice, salt, cumin, ground cayenne powder, and cilantro.
4. Fold rest of vegetables, onion, and garlic into mixture.
5. NOTE: Spraying or rubbing paraflexx sheets or parchment paper with a little oil helps to keep burgers from sticking when you flip them.
Spoon two heaping tablespoons of mixture onto paraflexx sheets or natural parchment paper and flatten into round burgers. Make them as flat as you can to insure quicker dehydration. Place on screen and tray.
6. Dehydrate on 155 degrees for the first hour; 135 degrees for another hour.
7. Dehyrate on 115 degrees for the rest of the time until firm (about 4 to 5 hours longer).
NOTE: Flip patties halfway through and invert tray (take out and put in backwards). After burgers are firm enough, you can remove the paraflexx or parchment paper, and set burgers on screen for more rapid dehydration.
HELPFUL TIP:
I sprouted the black beans for a little extra time in order to mellow out their strong flavor. I soaked the black beans for 12 hours, drained, and rinsed every 8-12 hours for a total of 4 times and after the last rinse, I allowed them to sit for another 8 hours. I would advise you to taste them periodically to see when they’re ready. Sprouts gain more water content and lose flavor, the longer you sprout them. But these tasted just right.
HELPFUL ADVICE: If you plan on making these for your children, you may want to omit the onions, garlic, and jalapenos altogether.
THESE PATTIES ARE ACTUALLY SCRUMPTIOUS LOOKING (and tasting) AND LOOK VERY FESTIVE! IF ANYONE MAKES THESE, IF YOU DON’T MIND, COULD YOU TAKE A PICTURE FOR ME? THANKS IN ADVANCE! ;-)
No responses to "Sprouted Southwest Black Bean Garden Burgers and Dip"
1.
Yes izhpt, it was my intention to use sunflower seeds with the black beans the first time making them, then realized I forgot to buy some...will do next time. Thanks for the comment, and that's good news that they dry faster too.
2.
Kendra. I make these once a week using sunflower seeds instead of black beans. I only have to soak them 2 hours and the dydrate time is less also. It's a great versatile recipe.
3.
By the way Sueko, I'm humbled by your response, because you have a tendency to tell it like it is ;-) But that's just fine with me (smiles) and I know if you thought it was garbage you would have spit them on the floor then told me about it later LOL! (I hope you know that I'm making a light-hearted joke)
4.
Wow thanks so much Sueko! I'm beaming ;-) because I'm new to raw, and I just created the recipe off the top of my head, after reading that I could sprout black beans. But I'm sure somebody somewhere probably has thought something like it up before me.
For some reason mine tasted really strong, especially the next day, that's why I decreased the amounts so drasticly. I didn't want to ruin anyone's recipe. But that's good that you suited them to your taste buds. Thanks for the comment!
5.
OMG! These are wonderful, what a great idea to use sprouted black beans. I probably could have gotten more burgers out of them but I couldn't stop eating the batter/dip. I have more sprouted black beans, I'm going to have to make another batch just for dipping. I made the recipe exactly as listed except I did add more garlic, one whole jalapeno, minced, 1/4 tsp cayenne and more onion, but I'm just a spicy girl that way. Had to use frozen corn as that is all I had, but it's all good. Great recipe. Thanks!
6.
Hello everyone! I just made another batch of these today, and again, no problems with the sprouted black beans. They taste good, but I also changed a few things this time. I omitted the garlic because I wasn't in the mood for it today, and the jalapeno peppers because I think they've been recalled according to the grocery man. Then, in their place, I added some dehydrated corn that's sold in the stores. It's called just corn and it is such a good snack in place of popcorn, so I threw it into the mixture...5 TBSP to be exact. I also added 1 TBSP of Braggs Liquid aminos...love that flavor! I think I'll add that to the recipe right now. I made the patties with ground almonds once again. I really like the result I'm getting with ground almonds.
But now I'm about to prepare another batch using ground sunflower seeds. I'm going to add a little anaheim pepper (I think that's the name, or maybe serrano pepper-well one of them is dark green but the one I have is light green). I'm also going to see how adding 4 TBSP of olive oil as opposed to three works out because I don't like how my patties fall apart on me when I pick them up. One more thing, I've really noticed how my big squeeze of lime juice mellows out the flavor of the black beans. I think that this ingredient is essential. But don't worry if you don't have lime juice. You can add a big squeeze of lemon juice and still get the same result. Enjoy the rest of your day or evening! -Kendra
7.
I read that you could sprout and eat them. I'll get the exact source for you later. So it did it, ate them, and did not get sick. They were quite tasty as veggie burgers.
8.
I didn't know that you could sprout black beans. I am new to the raw thing - I was told that all beans were poisonous unless they were cooked, except mung and some other bean. Any help? I love black beans! thanks
9.
Hi Sueko! That's one cup AFTER sprouting.
10.
Is that 1 cup of black beans measured before sprouting or after?
11.
lessened the amount of jalapeno too.
12.
Oh I'm glad you like it tzhpt! I don't think I've ever tried sunseeds before. Thanks for the new idea.
13.
Great! But be aware...I lessened the amount of onions, garlic and, cumin because they got really strong the next day. I hope you ladies like it! ;-)
14.
omg, I have some black beans sprouting right now, I didn't know what I was going to make with them, so this recipe has come along at the perfect time!
15.
OK this burger is a keeper! I used all sunseeds and they are still amazing. My jalapenos are getting really hot this time of year so i did not add the ceyenne and yes those great flavors really intensify in the dehydrator. Thank you!
16.
Well i'm really impressed with people who can sprout well. Ever since i was violently ill after sprouting Garbanzo beans, I have limited my sprouting to sunseeds only. I'm making burgers today.