Yesterday I wanted to use up some cooked white beans that I had leftover in the fridge. You’ve heard of black bea burgers, right? Well, I thought, “Why can’t I use white beans?” Veggie burgers sounded just right for dinner. So I modified this dehydrated veggie cake, and it came out sensational.
I’ll be honest, at practically every other dinner at least one of the girls, usually Zoe, turns up her nose. Okay, maybe it’s always Zoe now that I think about it 🙂 But last night Zoe ate her whole white bean Szechuan burger, and Ashley and Andy ate two each! I was beaming. I hope you and your family like them too.
Gluten Free Szechuan Black Bean Burgers
(gluten-free, grain-free, casein-free)
Saute for about 15 minutes:
1 small onion, finely chopped
1 small onion, finely chopped
Add:
2 cloves of garlic, minced
Saute a few minutes longer.
2 cloves of garlic, minced
Saute a few minutes longer.
Set aside.
Add to bowl:
2 eggs
1/4 cup sundried tomatoes, finely chopped
2 tsp San-J gluten-free Szechuan sauce
1 tsp sea salt
Whisk. Add:
2 cups of any kind of cooked beans (white or black beans)
I’ve been mashing or pureeing the beans, and we prefer it that way now
3/4 cup almond meal flour (I use Bob’s)
the sauteed onions and garlic
3/4 cup almond meal flour (I use Bob’s)
the sauteed onions and garlic
Combine.
Add a few tablespoons of oil to a large pre-heated pan (on medium heat).
Drop mixture into pan and make about a 3.5 inch wide burger. (I fit four in my pan at a time)
Don’t touch them for about 4 minutes.
After about 4 minutes they should flip fairly easily.
Cook for about 4 minutes on the second side.
Makes about 7.
Andy and I topped ours with a little extra San-J gluten-free Szechuan sauce. Be careful if you add more to the top of yours—it’s spicy! None of us used a bun, but you could if you prefer. These would also be excellent cut in half and served inside my fajitas.
♥, Kelly
Carla says
Yum! I may have to make a few adjustments and make these for our after church lunch tomorrow! We don’t have any szechuan sauce but I have some others I could try.
Mars says
When I first saw the picture on Facebook I thought you made Okonomiyaki. You made me hungry for it! I’ve made it gluten free but think I’m going to try to make a grain free version of it this week. Here is Sea’s version:
http://www.bookofyum.com/blog/recipes/recipe?recipe=1038
Doesn’t it look amazing?
Anyway, back on subject….. Your burgers look great! I bet they would go over well here. We’ll have to give them a try.
Esther says
do you use oil packed sun dried tomatoes or dry sun dried tomatoes? It sounds like the latter, but not sure… if so, do you rehydrate them? (I’ve only used oil-packed before, not sure how to use the dry stuff!)
debbie T says
hmm, this looks really good.
I wonder if my DH would like it as well.
I recently bought some San-J tamari soy sauce, but I will also have to check out this sauce too. Thanks!
Leanne @ Healthful Pursuit says
yum! These look sooo good, Kelly! I made the same sort of thing last month, but I used potatoes and lentils. I’ll have to give your recipe a go, it looks so easy!
Do you think they can be baked instead of fried?
Kelly says
Thanks guys!
Esther, I use the kind in oil also 🙂
lauren@balancedforkhealthylife.com says
Look great! I have been wanting to try my own veggie burgers. Thanks for sharing!
Tasty Eats At Home says
These look great. I love san-J – have never tried the Szechuan sauce though. Might have to rectify that.
I Am Gluten Free says
Now this is what I call a VERY easy and real food kind of recipe. Thank you Kelly! This looks like a keeper.
Kristi B. says
I just heard my stomach growl (shouldn’t be reading your blog before breakfast!) Those look burgers look and sound great! And that lettuce–so beautiful!
Shelley says
Wow! Looks amazing!
Fayinagirl (means Free One) says
Oh yum! The burger looks delicious.
nicola @ gfreemom says
I know how good it feels when everyone likes what you cook. Hurrah for the bean burgers! They look great and simple to make.
CG says
Do you think these would hold up ok to making the patties a day ahead to fry the next day?
Kelly says
CG, You could definitely make the recipe the day before and then fry the next day. Or you could fry them and re-heat in the oven the following day—that’s what I did with our leftovers 🙂
Chris says
I’ve been on your blog for awhile now, but am finally getting with it and commenting. These burgers are fantastic! A couple of months ago I was diagnosed with gluten and dairy intolerance as well as a host of other digestive issues that have forced me to eliminate much of what used to be my diet. After a few months of feeling like I was living in food exile, I was getting so sick of the same old standard things I could whip up on the fly. So I decided to branch out a bit…These burgers (and many others among your recipes) came as a wonderful break from the norm. I really appreciate all the care, thought, and fearless experimentation that has gone into these recipes. It has blessed my experience of this time when so much is changing in my life. Just wanted you to know that what you’re doing is more than food…for someone trying to navigate the practical, emotional, psychological maze of a whole life change, it’s nothing short of hope!!!
Kelly says
Ahhh, Chris, thank you so much! =)
Bettina says
Hello, I just have tried your recipe for the White Bean Szechuan Burgers, and it was soooo good!! 🙂 We ate them with chopped salad, spring onions, more Szechuan sauce and sliced cucumbers in wholemeal buns! Thank´s a lot for the recipe! Greetings from Austria! Bettina