California Black Bean Burgers and Whole Wheat Buns

I’ve adapted this from the recipe in the Betty Crocker Cookbook. It’s been a great substitute for hamburgers. Most of my kids will eat them too!

California Black Bean Burgers

• 1-15 oz. can Black Beans, undrained
• 1-4 oz. can Green Chilies, chopped, undrained (mild or not is up to you)
• 1 cup dry Bread Crumbs (I’ve used cornmeal and it works well too, for gluten-free burgers)
• 1 teaspoon Chili Powder
• 1 Egg, beaten
• 1/4 cup Cornmeal
• 2 Tablespoon Olive Oil
• 6 Hamburger Buns (see recipe below)
• Toppings of choice: mayo, salad dressing, mustard, onions, tomatoes, lettuce, chunky salsa, etc..

Place beans in food processor or blender. Process until slightly mashed (our Vitamix does it in less than 10 seconds). Mix beans, bread crumbs, chili powder, and egg together. Let sit while you get the skillet or griddle hot.

Heat oil in 10-inch skillet over medium heat or rub over griddle. Sprinkle a little cornmeal on griddle or skillet. Scoop up bean mixture and press down onto cornmeal until you have a patty. Make it as big or small as you want. This recipe makes 6 very large patties. Sprinkle more cornmeal on top of each patty. Cook each patty between 3-5 minutes per side, turning once. Once thoroughly cooked, put on buns with toppings of choice.

My children love these with the exception of one them. Not bad, 4 out of 5!

Now for the homemade bun recipe. I found this recipe here. I’ve made them twice, and they really are easy to make, and more nutritious than store-bought ones, especially the cheap white-bread kind.

Homemade Whole Wheat Hamburger Buns

• 5+ cups Whole Wheat Flour
• 1 1/2 cups warm Water
• 2 pkgs regular or active dry Yeast (4 1/2 teaspoons)
• 2 Tablespoons Honey
• 1/4 cup Water
• 1/2 cup Milk (I use water or rice milk)
• 2 Tablespoons Butter
• 2 teaspoons Sea Salt

In a large mixing bowl, stir together 3 cups of whole wheat flour and 1 1/2 cups warm water. Set aside to let rest. In the meantime, mix together 1/4 cup water, yeast and honey. Allow this to sit for at least 10 minutes to activate the yeast.
Melt butter, milk and salt in a small saucepan on the stove. Do not allow the mixture to get above 120 degrees.

Pour yeast mixture and milk mixture into flour mixture. Add remaining two cups of flour (more if needed). Knead for about 10 minutes until dough begins to look “shiny”. Put dough back into the bowl, cover and let rise for at least an hour…or until it has doubled.

Pull dough onto a clean countertop and knead for a couple of minutes to get any air bubbles out. Roll dough on a lightly floured surface until about 1/2 inch thick.
Cut circles from the dough with a large drinking glass or wide mouth jar. Place circles on in a well buttered baking dish about an inch apart.

Allow to rise for about 30 minutes. Bake for 20-25 minutes in a 350 degree oven. Makes about 18 buns.