Sprouted Southwest Black Bean Garden Burgers and Dip
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 sandwhich. 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 neice said that they smelled like pizza as I was dehydrating…(always comments from the peanut gallery) ;-)
THIS IS THE FINAL REVISED RECIPE AS OF 8/30/08..NOW IT'S JUST RIGHT!
1 cup Sprouted black beans
1 small tomato
4 tablespoon Ground almonds or sunflower seeds
4 tablespoon Olive oil
big squeeze of fresh lime juice (this ingredient is important, as it mellows out the flavor of the black beans, especially if you're using thi as a dip or spread)., You may use lemon juice if you don't have lime and obtain the same result.
1 tablespoon Braggs Liquid Aminos or sea salt to taste (don't add too much though, flavors intensify upon dehydration)
dash of ground cayenne pepper (or to taste)
1 tablespoon chopped fresh cilantro (or 1/2 TBSP dried)
.33 cup finely chopped or shredded carrot
¼ cup chopped celery
¼ cup green and red bell peppers
.125 teaspoon minced garlic
¼ teaspoon Ground cumin
a bit of minced jalapeno pepper (to taste), CAUTION:the seeds cause the pepers to be hotter. Remove them for milder flavor.
½ tablespoon finely minced sweet vidalia onion
5 tablespoon dehydrated corn (from a company called just tomatoes) OR you can add 5 TBSP of soaked corn-no need for dehydration , OPTIONAL
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. NOTE: Spraying or rubbing paraflexx sheets or parchment paper with a little oil helps to keep burgers from sticking when you flip them.
Spoon two heaping tablespoons of mixture onto paraflexx 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.
6. Dehydrate on 155 degrees for the first hour; 135 degrees for another hour.
7. Dehyrate on 115 degrees for the rest of the time until firm (about 4 to 5 hours longer).
NOTE: Flip patties halfway through and invert tray (take out and put in backwards). After burgers are firm enough, you can remove the paraflexx or parchment paper, and set burgers on screen for more rapid dehydration.
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.
THESE PATTIES ARE ACTUALLY SCRUMPTIOUS LOOKING (and tasting) AND LOOK VERY FESTIVE! IF ANYONE MAKES THESE, IF YOU DON’T MIND, COULD YOU TAKE A PICTURE FOR ME? THANKS IN ADVANCE! ;-)