The aroma of the barbecue grill is one that I, along with many of you, simply love. And with a big meat eater in my house, this is a frequent smell that lingers at my home.
I’m not vegan or vegetarian, but I often feel more satisfied with plant-based food. The last time we cooked out I wanted a burger, but not particularly one made with ground beef.
The idea of prepackaged meatless burgers just doesn’t appeal to me, either. So to come up with one made of plant protein, that would hold together well, was my mission.
Pinto beans, black beans, and black-eyed peas all work well for this recipe—even a combination of them. My favorite has been made with black beans. I like to add peppers, onion, and garlic, along with a homemade sauce to infuse loads of flavor. I also mix in a binder, such as oats.
I like the idea of using rice as the binder, but I’ve tried it both ways, and the oats just seem to have a way with it, and reign superior as a binding agent.
The sauce I mix in is a take on our PaPaw’s homemade barbeque sauce. It provides a richness and a smokiness, even if I choose to bake the beanie burgers in the oven.
It is simply amazing to know the variety of ways we can nourish our bodies with beautiful plant-based protein that doesn’t leave me feeling stuffed, or make my tummy feel like I’ve over indulged.
Embrace a wide array of protein as you start your summer barbeque season, and enjoy food made fresh!
Beanie Burgers
1 15-ounce can black beans or black-eyed peas, drained an rinsed
1 15-ounce can pinto beans, drained and rinsed
½ onion, peeled and grated or diced
1 jalapeno, stemmed, seeded, and diced
1 cup rolled oats
½ teaspoon ground black pepper
¼ teaspoon salt
6 tablespoons sauce (recipe follows), or other barbecue sauc
Place beans into a shallow bowl. Slightly mash with a potat masher. Add onion, jalapeno, oats, 6 tablespoons sauce, black pepper, and salt. Stir to combine. Divide mixture into 6 pieces and form patties. Place on a plate and cover with plastic wrap. Place into the freezer for 30 minutes.
Preheat oven to 350 degrees F, or prepare a grill for medium heat. Place onto a baking sheet if using the oven, and bake for 15 to 20 minutes until heated through. If grilling, gently place each patty on the onto the grill grate. Ensure that the heat source is not too close to the beanie burger. Grill for 10 minutes on 1 side, then carefully flip over to grill for another 5 minutes.
Serve additional sauce on the side. Serving suggestions: Wholegrain buns, slices of avocado, roasted green chile or poblano pepper, lettuce, and tomato. Makes 6 servings.
SAUCE:
8 ounces tomato sauce
3 tablespoons tomato paste
1 chipotle chile in adobo sauce, finely minced
1/3 cup freshly squeezed orange juice
2 tablespoons date syrup, agave nectar, or raw honey
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
½ teaspoon freshly grated ginger root
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon salt
Whisk together all sauce ingredients in a medium saucepan. Cook over medium heat until mixture comes to a slight boil. Reduce heat and to low and simmer for 20 minutes, stirring often.
Remove from heat and cover with lid until cool. Mixture will thicken as it cools. Refrigerate for up to one week in an airtight container. Reheat in saucepan over medium heat, as needed.
TIP: When you purchase a can of chipotle chiles in adobo sauce and intend to use only a little, whop them in the blender for a couple of good turns. Spoon the mixture into an ice cube tray. Freeze, then pop out frozen chile cubes and place in a zip-top freezer bag. Take out one cube at a time to add to sauces and other recipes as needed. A standard ice cube will be about 2 tablespoons.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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