Black Bean Burgers with Sun Dried Tomatoes and Sage

I am currently staying with my omnivorous parents in Seattle and meekly offered to prepare a vegan dinner for them tonight. My meat-adoring father has especially difficult taste buds to please, but this recipe has his seal of approval.

Despite his occasional jeering, comments about craving Porter House steaks and disapproving glares at my almond milk, he truly enjoyed dinner. Mission accomplished.


Black Bean Burgers with Sun Dried Tomatoes and Sage



Recipe:
olive oil to coat pan and baking sheet
2 cloves garlic, minced
1/2 onion, any type, chopped into small bits
4 cups cooked black beans
3 tablespoons fresh sage, minced (if you really like sage, maybe a little more)
1/2 cup sun dried tomatoes, chopped small
3 tablespoons Bragg's Liquid Aminos
3 shakes Spike
1/2 teaspoon dried rosemary
1 teaspoon cumin
1 teaspoon pepper
1/2 teaspoon dried basil
3/4 cup whole wheat flour or corn flour
1/2 cup nutritional yeast


For Serving:
whole grain burger buns
lettuce or spinach
tomato slices
avocado slices
Veganaise (optional)


Directions:
Preheat oven to 350. In a medium size sauce pan, add olive oil and set at medium heat. Once the oil is hot, add garlic. Cook until golden brown, then add onions. Cook until tender. Add black beans and make sure all of the excess liquid is drained. Mash black beans then add the remainder of the ingredients. Stir over medium heat until all ingredients are combined and texture is gluey. Gluey? That sounds gross. Just heat them until it looks like they will stay together in patty form. Mmk.

Using a serving spoon and another utensil to shape the burgers, or your hands, spoon about 1/2 a cup onto an oiled baking sheet and somehow form into a patty whose shape and size is to your liking. This is the fun part! There are a lot of different ways to do this, I prefer getting my hands messy. After you are done spooning and shaping and such, brush with olive oil.

Bake at 350 for 15 minutes, flip burgers, the bake for another 10-15.

Assemble however you please! But make sure the avocado is present on your bun. This is vital. Also, a dash of Spike is always a nice finishing touch to these beany goodness babies.

This should make a lot of burgers, about 8 or 9, so you can freeze them or give them to your dog or your carnivorous raptor father. Enjoy ya'll.