As far as I know, this is another original. Not too new or different though; it really just came about because I could only use what I had on hand. Darn grocery budget… : ) But these ended up being really tasty. If you try them, experiment with some different seasonings. I didn’t use many in this recipe because I like to add the seasoning at ‘time of eating’.
I used to make something similar actually; we called them oatmeal patties. But it used real mushroom soup and oats. I dropped the oats, added black beans, used my dairy free Cream of Mushroom Soup, and then added a few binding elements. They turned out pretty tasty!
1/2 cup Cream of Mushroom Soup (my recipe)
1 cup drained Black Beans
3 tablespoons Potato Flour
1/4 teaspoon Xantham Gum
1/4 teaspoon onion powder
1/4 teaspoon salt
Mix all ingredients together in a medium mixing bowl. Heat a skillet style pan on low to medium. Add about 1 tablespoon of olive oil to the pan per burger. Spoon batter on the pan, gently pressing into a burger shape. Let it cook for about 5 minutes before flipping over. Gently flatten the burger and cook for another 5 minutes. Carefully, using a large spatula, transfer the patty onto a plate. Let it completely cool before moving it again.
Makes 6 or 7 bun sized burgers. (Not that that matters tooo much seeing as I don’t eat these with bread… gluten free or otherwise. They’re good as a side dish!)
You have to be careful, these burgers will break apart easily when they’re warm. Once they’ve cooled though, they didn’t break on me at all. (I was actually really shocked. I’d tried other people’s recipes for ‘veggie burgers’ but they were always crumbly or didn’t cook right. I’m pleasantly surprised with how well these turned out!) And they’re especially tasty. I’ve actually been eating them with some of the sugar free ketchup I made using Amy’s Recipe at Simply Sugar and Gluten Free. Check it out!
They also store well. I keep one or two in the fridge and then the rest in baggies in the freezer for later.