<p>I am having a barbecue on Saturday with vegetarians in attendance.</p>
<p>I would like to make black bean burgers, but my last experience with them was a disaster.</p>
<p>They didn’t hold together well, and mostly self-destructed by falling into the fire.</p>
<p>However, the last batch was vegan, and maybe a recipe with an egg would hold together satisfactorily?</p>
<p>Do they have to be home made?
Morningstar grillers are good especially when you add tomato and lettuce</p>
<p>If you make homemade ones, you can bake them in the oven first to “set” them. Then when it is time for the bbq, you can just heat them on the grill and they should hold together for you. You can even use a lightly spray piece of foil on the grill to keep them from breaking up. Spray the foil before you put it on the grill though.</p>
<p>Liquid or Powdered egg whites can help hold them together. Oats can help. Also shredded carrots can give you some body. Grill them on a griddle with a little Pam.</p>
<p>Manufacturers hold them together with carrageenan which is derived from seaweed.</p>
<p>Mark Bittman has a great recipe called “simplest bean burgers”. They use an egg, oatmeal and a handful of grated cheese to bind them together. You can use 2 cups of any beans and the seasonings you like. My favorite is chickpeas with smoked paprika and cumin.</p>
<p>fendrock I PMd three recipes for you to look at.</p>
<p>parent, would you mind posting the recipes? I have a vegetarian son and I’ve been watching this thread.</p>
<p>My suggestion for any veggie burger is to smother it in guacamole.</p>
<p>The Costco near me carries an excellent gluten-free, vegan burger. The top ingredients are veggies, however there are some beans in it.</p>
<p>NYMomof2, I am posting them, but I didn’t before because I didn’t know how to give credit for them. They are recipe’s I got on line, not my creations. Also, there are two, not three.</p>
<p>Healthy Vegan Cajun Burger Recipe Ingredients</p>
<pre><code>1 cup kasha (toasted buckwheat)
2 carrots, grated
handful fresh parsley, chopped
1 tsp basil*
1 tsp thyme*
½ tsp oregano*
½ tsp paprika*
½ tsp ground mustard powder*
¼ tsp cayenne pepper*
salt and pepper, to taste
*or 1 tsp Mexican Chili Mix and 1 Tbsp Italian Herb Mix - Homemade Spice Mixes
Add 2 cups water for every 1 cup buckwheat. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 15 minutes. Buckwheat is fully cooked when it is soft and fully open. Do not stir the buckwheat while it is cooking.
Once it’s cooked, stir the grated carrot, fresh parsley and spices into the buckwheat. Form the mixture into patties, and bake or fry into a burger. To bake, add a tablespoon of olive oil to the mixture, form into patties and lay on a parchment-lined baking sheet. Put them in an oven at around 350 degrees F for 30 minutes, or until browned on the outside. To fry, heat a pan, add a teaspoon of olive oil and put the patties in the pan, being sure to get some oil on the bottom side. Allow them to cook for 5 minutes on both sides.
Serve your burgers on a bun, with tomato and lettuce, or naked over a salad.
</code></pre>
<hr>
<p>Chick Pea base veggie burgers</p>
<p>Ingredients</p>
<p>1/2 cup chickpeas prepared using the Low Calorie Beans Method (You can use canned beans instead. Perhaps another type of bean would work too?)</p>
<p>3/4 cup veggies, fresh or frozen and defrosted (see note above)</p>
<p>2 Tablespoons chickpea flour
1 egg white or 1 1/2 teaspoons egg replacer plus 2 Tablespoons water</p>
<p>salt and pepper, to taste</p>
<p>Directions
In a food processor, combine all ingredients and pulse until blended (but not completely pureed; you still want the burgers to have some texture). Heat a greased or nonstick sprayed skillet over medium high heat. Spoon half the chickpea mxture onto the pan and spread it out with the back of a spoon to form a patty shape. Repeat with the other half of the chickpea mixture. Cook for 3-5 minutes, or until golden, and flip. Cook on the other side for a few more minutes or until golden and beautiful then turn off the heat, transfer to a plate, and devour.</p>
<p>Make it easy on yourself & grill portabello mushrooms instead.</p>
<p>[Balsamic</a> Portobello Burgers with Bell Pepper and Goat Cheese Recipe | Cooking | How To | Martha Stewart Recipes](<a href=“http://www.marthastewart.com/312533/balsamic-portobello-burgers-with-bell-pe]Balsamic”>Balsamic Portobello Burgers with Bell Pepper and Goat Cheese Recipe)</p>
<p>Or even easier & use Boca Burgers</p>
<p>Thanks for all the suggestions!</p>
<p>The Portobello burgers have the added advantage of not being very much work, so I am thinking I may go with them.</p>
<p>I’ll probably serve them without buns but with the goat cheese, to go with the Israeli Couscous and roasted vegetable salad that we all will eat.</p>
<p>I’m hoping local tomatoes will be in season by Saturday, so we can have some of those in a caprese salad as well.</p>
<p>How about grilled portabellos? I just brush the dirt off, rub both sides with olive oil and put on the grill.</p>
<p>This thread reminded me of a recipe I wanted to try. I made them today and they were wonderful!</p>
<p>[Black</a> Bean Sliders with Balsamic Aioli Recipe | Sandwiches & wraps | Hannaford](<a href=“Black Bean Sliders with Balsamic Aioli Recipe | Sandwiches & wraps | Hannaford”>Black Bean Sliders with Balsamic Aioli Recipe | Sandwiches & wraps | Hannaford)</p>