It’s been a long time since I’ve shared a hamburger recipe and writing the post I realized that we don’t have as many as I thought, with what we like and how popular they are on the blog…< /span>
- 2 tazas de alubias negras cocinadas o de bote (380 g)
- 1 y 1/2 tazas de copos de avena (120 g), sin gluten si es necesario
- 1/4 taza de levadura nutricional o de cerveza (4 cucharadas)
- 2 cucharadas de semillas de lino molidas
- 1 cucharada de tamari o salsa de soja
- 1 cucharada de cebolla en polvo
- 1 cucharada de ajo en polvo
- 2 cucharaditas de pimentón dulce
- 2 cucharaditas de comino en polvo
- You can use canned beans or cook your own own beans following package directions. If you are going to cook them, use 1 cup of dry black beans (190 g). Strain and wash the beans if they are from a jar and if they are cooked, simply strain them.
- Put the beans in a large bowl and mash them with the help of a fork, potato masher, potato masher or hand blender. I prefer to use a hand mixer for a more even consistency.
- Add the rest of the ingredients and mash or beat again until all the ingredients are perfectly integrated. If the dough is too soft, you can add more oatmeal and if it is too dry, add a little liquid such as water, vegetable broth or plant milk.
- Divide the dough into 4-5 pieces, roll into balls with your hands, and flatten to form a burger shape.
- I cooked them on the grill without oil for about 5 or 10 minutes or until golden brown, but if you want you can add a little oil. You can also cook them on the grill or in a skillet over medium-high heat.
- Enjoy them as is or with bread and your favorite ingredients (the ones in the photo had bread integral, tahini, ketchup, sliced tomato, lettuce and red onion). You can also store them in an airtight container in the fridge for about 4-5 days.
- Instead of black beans you can use any other type of beans.
- Soy sauce can be replaced with salt and add a little water .
- Add your favorite spices and herbs.