veggie burger experiment.

i eat a lot of veggie burgers.  there's probably three to four boxes in the freezer right now.  i get anxious if the supply drops below two boxes.  i like to have a variety of choices; black bean and "chicken" patties are a necessity.
considering my near addiction to these easy meal makers, it's a wonder i waited so long to try my hand at making them from scratch.
i figure the best place to start is an attempt to replicate my favorite frozen burger flavor-black bean.
i would say that the outcome was positive.  on the next try, i will certainly bake the burgers longer, perhaps at a higher temperature.  they were a little soft on the inside for my tastes, but were otherwise delicious.


chipotle black bean burgers
adapted from veggie burgers every which way by lukas volger

3/4 c TVP (textured vegetable protein)
2/3 c boiling water
1 can black beans, thoroughly rinsed (1 1/2 c)
1/2 onion, roughly chopped
3 cloves garlic, chopped
3 chipotle peppers in adobo sauce, minced, plus 1 TBSP sauce
1/2 c frozen corn, thawed
juice of one lime
1/2 tsp cumin seeds
1/4 tsp dried chile pepper flakes
1 cup cooked brown rice
3 TBSP whole wheat flour
3/4 c panko bread crumbs
2 TBSP oil

•preheat oven to 375 degrees F.
•reconstitute TVP by pouring boiling water over it.  let sit for 10 minutes.
•combine 1/2 cup black beans, garlic and the onion in a food processor and pulse until coarsely pureed.
•place remaining beans in a bowl and coarsely mash with a potato masher or a fork. add the bean-onion mixture to the mashed beans, and then gently fold in all the remaining ingredients. let stand for 10 minutes.
•shape into 6 burgers.
•in an oven safe sauté pan, heat oil over medium-high heat.  add burgers and cook until browned on each side, 6-10 minutes total.  transfer pan to oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.