Recipe Directions
1. Add sprouted black beans, tomato, and ground almonds or sunflower seeds to the blender and blend. The consistency of the mixture should be slightly creamy, yet thick and chunky like a nutty dip.
2. Drizzle in the olive oil.
3. Transfer contents of blender to a bowl and stir in lime juice, salt, cumin, ground cayenne powder, and cilantro.
4. Fold rest of vegetables, onion, and garlic into mixture.
5. Spraying or rubbing Paraflex sheets or parchment paper with a little oil helps to keep burgers from sticking when you flip them.
6. Spoon two heaping tablespoons of mixture onto Paraflex sheets or natural parchment paper and flatten into round burgers. Make them as flat as you can to insure quicker dehydration. Place on screen and tray.
7. Dehydrate on 155 Fahrenheit for the first hour and 135 Fahrenheit for another hour. Flip patties halfway through and invert tray (take out and put in backwards). After burgers are firm enough, you can remove the Paraflex or parchment paper, and set burgers on screen for more rapid dehydration.
8. Dehydrate on 115 Fahrenheit for the rest of the time until firm (about 4 to 5 hours longer).
Helpful tip: I sprouted the black beans for a little extra time in order to mellow out their strong flavor. I soaked the black beans for 12 hours, drained, and rinsed every 8-12 hours for a total of 4 times and after the last rinse, I allowed them to sit for another 8 hours.
I would advise you to taste them periodically to see when they’re ready. Sprouts gain more water content and lose flavor, the longer you sprout them. But these tasted just right.
Helpful advice: If you plan on making these for your children, you may want to omit the onions, garlic, and jalapenos altogether.
This is the final revised recipe as of 8/30/08. Now it's just right!
Kendra Far Above Rubies's Thoughts
By Kendra Far Above Rubies These hearty burgers can easily become a dip by bypassing the dehydration and adding a bit more spice.
You could also just spread it between two slices of bread to make a sub sandwich.
I originally intended to use sunflower seeds in place of almonds (mimicking Sunshine Burgers) but after realizing that I forgot to buy them, used ground almonds and they tasted just as good.
The almonds helped to mellow out the strong flavor of the black beans as well, and helped with consistency.
My niece said that they smelled like pizza as I was dehydrating. Always comments from the peanut gallery. ;-)
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Comments
Top voted
lzhpt
Nov 14, 2010
OK this burger is a keeper! I used all sunseeds and they are still amazing. My jalapenos are getting really hot this time of year so i did not add the ceyenne and yes those great flavors really intensify in the dehydrator. Thank you!
emsheimer
Nov 22, 2010
I didn't know that you could sprout black beans. I am new to the raw thing - I was told that all beans were poisonous unless they were cooked, except mung and some other bean. Any help? I love black beans! thanks
lzhpt
Nov 13, 2010
Well i'm really impressed with people who can sprout well. Ever since i was violently ill after sprouting Garbanzo beans, I have limited my sprouting to sunseeds only. I'm making burgers today.
All
Kendra Far Above Rubies
Dec 19, 2010
Yes izhpt, it was my intention to use sunflower seeds with the black beans the first time making them, then realized I forgot to buy some...will do next time. Thanks for the comment, and that's good news that they dry faster too.
lzhpt
Dec 04, 2010
Kendra. I make these once a week using sunflower seeds instead of black beans. I only have to soak them 2 hours and the dydrate time is less also. It's a great versatile recipe.
Kendra Far Above Rubies
Nov 30, 2010
By the way Sueko, I'm humbled by your response, because you have a tendency to tell it like it is ;-) But that's just fine with me (smiles) and I know if you thought it was garbage you would have spit them on the floor then told me about it later LOL! (I hope you know that I'm making a light-hearted joke)
Kendra Far Above Rubies
Nov 30, 2010
Wow thanks so much Sueko! I'm beaming ;-) because I'm new to raw, and I just created the recipe off the top of my head, after reading that I could sprout black beans. But I'm sure somebody somewhere probably has thought something like it up before me.
For some reason mine tasted really strong, especially the next day, that's why I decreased the amounts so drasticly. I didn't want to ruin anyone's recipe. But that's good that you suited them to your taste buds. Thanks for the comment!
sueko
Nov 28, 2010
OMG! These are wonderful, what a great idea to use sprouted black beans. I probably could have gotten more burgers out of them but I couldn't stop eating the batter/dip. I have more sprouted black beans, I'm going to have to make another batch just for dipping. I made the recipe exactly as listed except I did add more garlic, one whole jalapeno, minced, 1/4 tsp cayenne and more onion, but I'm just a spicy girl that way. Had to use frozen corn as that is all I had, but it's all good. Great recipe. Thanks!
Kendra Far Above Rubies
Nov 26, 2010
Hello everyone! I just made another batch of these today, and again, no problems with the sprouted black beans. They taste good, but I also changed a few things this time. I omitted the garlic because I wasn't in the mood for it today, and the jalapeno peppers because I think they've been recalled according to the grocery man. Then, in their place, I added some dehydrated corn that's sold in the stores. It's called just corn and it is such a good snack in place of popcorn, so I threw it into the mixture...5 TBSP to be exact. I also added 1 TBSP of Braggs Liquid aminos...love that flavor! I think I'll add that to the recipe right now. I made the patties with ground almonds once again. I really like the result I'm getting with ground almonds.
But now I'm about to prepare another batch using ground sunflower seeds. I'm going to add a little anaheim pepper (I think that's the name, or maybe serrano pepper-well one of them is dark green but the one I have is light green). I'm also going to see how adding 4 TBSP of olive oil as opposed to three works out because I don't like how my patties fall apart on me when I pick them up. One more thing, I've really noticed how my big squeeze of lime juice mellows out the flavor of the black beans. I think that this ingredient is essential. But don't worry if you don't have lime juice. You can add a big squeeze of lemon juice and still get the same result. Enjoy the rest of your day or evening! -Kendra
Kendra Far Above Rubies
Nov 24, 2010
I read that you could sprout and eat them. I'll get the exact source for you later. So it did it, ate them, and did not get sick. They were quite tasty as veggie burgers.
emsheimer
Nov 22, 2010
I didn't know that you could sprout black beans. I am new to the raw thing - I was told that all beans were poisonous unless they were cooked, except mung and some other bean. Any help? I love black beans! thanks
Kendra Far Above Rubies
Nov 21, 2010
Hi Sueko! That's one cup AFTER sprouting.
sueko
Nov 20, 2010
Is that 1 cup of black beans measured before sprouting or after?
Kendra Far Above Rubies
Nov 14, 2010
lessened the amount of jalapeno too.
Kendra Far Above Rubies
Nov 14, 2010
Oh I'm glad you like it tzhpt! I don't think I've ever tried sunseeds before. Thanks for the new idea.
Kendra Far Above Rubies
Nov 14, 2010
Great! But be aware...I lessened the amount of onions, garlic and, cumin because they got really strong the next day. I hope you ladies like it! ;-)
myraRay
Nov 14, 2010
omg, I have some black beans sprouting right now, I didn't know what I was going to make with them, so this recipe has come along at the perfect time!
lzhpt
Nov 14, 2010
OK this burger is a keeper! I used all sunseeds and they are still amazing. My jalapenos are getting really hot this time of year so i did not add the ceyenne and yes those great flavors really intensify in the dehydrator. Thank you!
lzhpt
Nov 13, 2010
Well i'm really impressed with people who can sprout well. Ever since i was violently ill after sprouting Garbanzo beans, I have limited my sprouting to sunseeds only. I'm making burgers today.
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