1 July, 2015
Grilled Black Bean Veggie Patties
Grill away the summers with team DFT!
I have made some black bean burger patties using my panini grill for this grill theme! They are great in a sandwich or just eaten plain with some ketchup.
Beans in general are one of the best sources of protein in a vegetarian/vegan diet. Black beans, just like other beans like kidney and lima beans, contain B vitamins, lots of fiber and antioxidants to make this a great filler in a meal for diabetics too (read my source here). Be aware though that they are rich in carbohydrates as well, so combining them with plenty of vegetables is necessary.
Here’s a trick that people use for making the beans more digestible (meaning less gassy): adding a little bit of seaweed while cooking it. Read this article for more information.
Any combination of vegetables can be used in a burger and here I have used cabbage, bell peppers and red onion to go with the black beans.
Some more stuff in there to thicken the mixture for making patties: oat flour, isabgol or psyllium husk that add healthy fiber but do not compromise the taste!
Black bean veggie burger patties (gluten-free, vegan)
soaked black beans- 1 1/2 cup (need to be soaked at least 8 hours and the water drained)
red onion- half of a big sized onion
bell pepper- 1
shredded cabbage- 1 cup
peeled ginger- 1 inch piece
oat flour- 1/2 cup
psyllium husk– 1-2 tbsp.
bread crumbs- as needed (I used Ian’s gluten-free bread crumbs)
coconut oil spray
seaweed- 1/2 tsp. (any seaweed like kombu, kelp. I used dulse flakes) (Optional)
red chilly powder- 1/2 tsp.
coriander powder- 1 tsp.
amchur or dry mango powder- 1/2 tsp.
salt- to taste
1. Cook black beans in a pressure cooker with some water and some dulse flakes (optional). They need to be cooked through, so this may require 6-8 whistles if using a pressure cooker with that option.
2. Chop onions, bell peppers and cabbage into small pieces. Grate or chop ginger finely.
3. Drain excess water from the beans and mash with a potato masher.
4. Add all the ingredients (except bread crumbs) to a food processor and process till it forms a uniform mixture.
5. Transfer the mixture to a bowl and add bread crumbs as necessary to absorb moisture so that patties can be shaped with hands.
6. Spray your grill with come coconut oil, grill the patties a few minutes on each side till browned nicely.
7. Serve hot in a whole grain sandwich with some vegan cheese and greens (I use “Follow Your Heart” dairy-free cheddar slices).
Suggested serving- 1 or 2.
1. The vegetables can also be sauted lightly before combining with mashed beans.
2. If the mixture is too wet to be shaped and flattened, refrigeration for an hour will help.
Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.
Sharing this at the Plant Based Potluck Party #52 at Urban Naturale.
Check the other DFT posts from my friends:
Sonal: Hibachi Tofu Steaks
Anupama: Grilled Veg Stuffed Peppers
Shailja: Grilled Summer Vegetables
Prachi: Grilled Tandoori Masala Tikka
Vidhya: Baked Asparagus with Balsamic Vinegar
Suchitra: Blackened Chicken
Chahat: Achari Chicken Tikka
16 thoughts on : Grilled Black Bean Veggie Patties
Beautiful doable recipe Apsara. A great tip about adding sea weed to the beans to reduce their gassy effect! ❤️❤️
Thanks, dear. ♥
Super patties.. perfect for burgers..
True, we liked this a lot! Thanks, Sri.
Looks fantastic Apsara. Loving the fact that u used psyllium husk and sea weed. Very smart move 🙂
Thanks, dear. ♥
Love the recipe!!
I didn’t know we can use isabgol to thicken mixtures. Very intriguing fact!!
But I assume we can’t take it in greater quantities as it is very strong. Sure । Would like to give it try!! Thanks Apsara!!
Thanks for your comment Puneet. Contrary to popular belief, isabgol is not that strong. I have taken it as a natural remedy for the stomach, even twice a day with water. It sure does thicken batter, but too much may add a fibrous aftertaste I think.
Very informative and perfectly made patties!!…Learnt something new about sea weed today!!..Great share Apsara!!
Thanks for the black bean recipe Apsara. I love black beans and will try your recipe out as soon as I have time to do it. Saw it at the plant-based blog hop. Love to to see mine,Surprising Features and Recipes for Organic Red Lentils to know whether you use them and like them. Warm regards, Nancy A @obloggernewbie.blogspot.com
Thanks for the black bean recipe Apsara. I love black beans and will try your recipe out as soon as I have time to do it. Saw it at the plant-based blog hop. Love to to see mine,Surprising Features and Recipes for Organic Red Lentils to know whether you use them and like them. Warm regards, Nancy A
Wow wonderful, protein rich, toothsome patties deae Apsara…
I am in love with these black bean patties. With these filling, healthy, protein rich patties, why would anyone even bother with meat/chicken burgers where we don’t even know what is in the ground meat!! Thanks for this easy recipe Apsara!
Absolutely, Suchitra. I completely agree with you on choosing beans for protein over meat. So glad you like this recipe, dear.
This is definitely my kind of healthy comfort food! With hearty, delectable ingredients like these, I will be making this recipe for friends and family quite often. Thank you so much for sharing this healthy and delicious Grilled Black Bean Veggie Patties recipe at the Plant-Based Potluck Party Link Up. I appreciate it and I’m pinning and sharing.
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