Thursday, September 20, 2007
Black bean burgers-ugly but tasty!
I tried the black eyed pea cakes from fatfree vegan and it seemed like such a clever idea making bean burgers in muffin tins, I can make a bunch for my lunches and dinners. I also liked the remoulade but hated the tofu aftertaste, so tried making that with a mixture of mayo and buttermilk instead, adding sundried tomatoes for a bit of a deeper flavor. This is why I ended up using the rest of the tofu remoulade in the burgers.
I think in the future I'd try coating in breadcrumbs rather than polenta. I'm so glad I finally discovered chipotle chiles, mmmm! That remoulade will go really brilliant with chips or veggies to dip in.
Black Bean Burgers
2 Small onions or 1 large
2 pieces of bread made into breadcrumbs
4 cloves garlic
1/4 cup sundried tomatoes
1/2 cup chipotle remoulade (1 chipotle, 1 tsp sauce and 1/2 cup tofu, or a couple of eggs would work too)
salt and pepper
Polenta/cornmeal for coating
Oven 375F, Prepare a 12 cup muffin pan with oil spray
Sautee the onions with the sundried tomatoes until they are clear, then add garlic and cook for a further minute. Cool a little before processing
Put half the black beans with the breadcrumbs and the onions and remoulade, in a food processor and switch on until smooth. Mix in the black beans.
The mix was pretty sloppy, I'd probably have added more breadcrumbs.
Slop mix into cornmeal to coat then put into muffin tins, then cook for 45 mins at 375.
Chipotle remoulade (inspired by what do I know)
1/2 cup Mayonnaise
1/2 cup Buttermilk
1 Chipotle Chilli
1 tbsp accompanying sauce
1 tbsp Lime
2 tbsp Sundried Tomatoes (not in oil)
Put everything in a jar and use an immersion blender to mix to a smooth sauce.