GayleArt.com-Free bean burger recipe

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Bean Burgers
I am making bean burgers because I am allergic to soy in any form and need to replace that protein. Beans have good protein and little fat. There are so many varieties of beans. Before I only ate the canned beans, but now I buy 6-7 varieties of dry beans and soak them myself. I find that I like them better this way.
After I soak beans in a jar of water and rinse them(a lot) I cook them in the microwave for 1-3 min. at a time. Then I let the beans and water cool before I do another round of rinsing and microwaving. This method is easier for me than to boil in a pan. It seems to shorten cooking time. The many rinses help to wash away whatever causes the flatulence. UPDATE 5-08 I have given up the microwave oven and only use the gas stove or solar oven for cooking. I still soak the beans and rinse many times before boiling in a pan. It ususlly takes 1 to 1 1/2 hours of boiling to cook the beans. Next, I plan to get a pressure cooker so as to use less cooking time and save energy. I cook beans till they are soft, but not mushy soft.
Next, I use the food processor to chop and mix 1/3c. to 1/2c. of 2-4 different beans plus the other ingredients including rice to balance the proteins. Then I measure out equal amounts so I can figure the calories and proteins in each bean pattie. Most patties have 80-100 calories and 5-9 grams of protein. I haven't figured out the fat yet.
Here is one recipe that I enjoy. It looks like a meat pattie and holds together while cooking. When using mustard, salt and other meat seasonings it would be difficult for anyone to tell that it is a bean burger.
Perfect Bean Burger
by G Schwartz
Put into food processor
1/2 cup cooked anasazi beans(red/white bean found at health food store)
1/2 cup cooked kidney beans
1/3 cup cooked brown rice
pulse processer until beans/rice have coarse grain texture
Add
1 Tbsp. flaxseed meal
1 Tbsp. vital wheat gluten
2 Tbsp. wheat bran
1 1/2 Tbsp. nutritional yeast
garlic salt to taste
Process again until mixture sticks together.
This should make 3 burgers(1/3 cup)flattened to size. Fry in butter(better than olive oil) for 2-3 min each side. Put onto burger bun with mustard and other seasonings or just use as pattie on a plate with baked potato and green vegetable for a perfect meal.

Substituting different beans will give a different texture. I found that other bean combos created textures from pastelike to crumbly. So try your own mixes to see what happens.

Bean burger in pan	click on photo to see larger image

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