DEHYDRATED VEGAN BEAN BURGERS (TWO WAYS)
On Monday I posted about my first attempt to dehydrate bean burgers.
Here’s the modified recipe:
Dehydrated Vegan Black Bean Burgers
(Modified from a recipe on Passion Polygamist)
Makes 4-5 patties
- 1 14 ounce can black beans, drained
- 1/3 of a 15 ounce can refried pinto beans, salsa style
- 3/4 cup PureNRG gluten-free, vegan bread crumbs
- 2.5 T ground flax seed + 3 T water, whisked (egg replacement)
- 1/2 cup sunflower seeds
In a large bowl mash the black beans with a potato masher. Stir in the refried beans, bread crumbs and whisked flax meal. Slowly mix in the sunflower seeds.
Make four or five patties.
Place the patties on one tray in the dehydrator. Dehydrate on high (153) for one hour. After one hour decrease temperature to 105 for two hours (flipping at midpoint).
Serve immediately or store in an airtight (glass preferred) container.
The burgers were a rousing success! My omnivore husband had one for dinner this week and asked “Can you make a dozen of these?”
Today I massaged kale and collards in olive oil and sea salt as a base for a salad to take to work. What to add to my salad? A crumbled dehydrated vegan black bean burger, of course. And blueberries. Just because.
The main reason I cook in “bulk” on the weekends is to save time during the week. Turning one finished recipe into an entirely different meal is simply a bonus.
2 thoughts on “Dehydrated Vegan Bean Burgers (two ways)”
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these look great. why did you choose to dehydrate out of interest, as the beans are obviously cooked and not raw, is it because it just cooks them great this way?
Texture! They were almost “crispy” which I liked because sometimes grilled or baked veggie burgers are a bit too mushy.