![]() ![]() *Nutrition information is a rough estimate calculated with the lesser amount of BBQ sauce and without a bun or toppings. ![]() Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes). Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Then set on a baking sheet or plate and freeze. *To freeze for later, cook burgers as instructed on grill or skillet. Add hot sauce or Sriracha for extra heat. *For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. I highly recommend parchment paper for a super easy cleanup Open the two cans of white beans. Start by preheating your oven to 375F and line a baking sheet with parchment paper. So if using canned, be sure to grab two cans (amount as original recipe is written // adjust if altering batch size)! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture (amount as original recipe is written // adjust if altering batch size). Preheat the oven to 375F and prepare a baking sheet with parchment paper or a silicone baking mat. How To Make The Easiest Vegan Black Bean Burgers. *One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. Prep time does not include cooking rice. It yields fluffy, perfect rice, which is key to keeping these burgers from becoming too wet or gummy in texture. Season and stir in the lime juice, then chill. Mash the avocado with a fork, then stir in the onion, chilli, and coriander. *To cook rice, I recommend this method from Saveur. Season, tip into a bowl, cover and chill.
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