I know I keep talking about it, but I can’t say it enough. We are on a mission to clean eating daily, and while we are nowhere near perfect we are taking some good steps and this Black Bean Burger Recipe with Yucca and Guacamole is one of them. I’m a little more lenient with the diet, but my wife is doing her dangdest to be lactose and gluten free and plant first. She may sneak in a piece of chicken or fish but her goal is to essentially be a gluten-free vegan. This whole vegan thing is brand new territory for me, yes even me a chef. People always ask me what the organic and vegan stuff was like back when I was in the restaurant industry, but to be honest that wasn’t a thing yet 15 years ago. It would be really hard as a restaurant owner to meet all of the dietary needs these days, from gluten-free to dairy free, or paleo and vegan, it’s a lot to plan for. Regardless, trying to come up with totally gluten-free vegan meals has been incredibly challenging and one of the most fun things I’ve gotten to do as a cook in a long time.
One of the toughest things to do when preparing vegan meals is to make everything taste really good. Not the really good for being vegan, but the really good no matter what your diet it is type of food. It’s extremely hard to replicate the flavors and textures of meat and dairy when preparing vegan meals, but thank the Good Lord for Bob’s Red Mill. Who’s ever heard of a chia seed or flax seed meal egg? Yeah not me until I started doing some digging. If you’ve ever made a meatloaf or a complex burger then you know it needs an egg. Now strip away the meat and figure out how to help it bind together without using an egg. Bob’s Red Mill Flax Seed Meal, enter stage left please! You simply mix together a ration of 3-to-1 water to flax seed meal and let it sit for a few minutes, and boom 1 flax seed meal egg. Obviously, it doesn’t taste like an egg but there are plenty of nutritional benefits and a texture that’s pretty darn close.
Using an old trick I learned from working with mushrooms, I blended up some portabellas along with some peppers and onions for flavor to help keep the black bean burger recipe nice and moist. Since I can’t use gluten, Bob’s Red Mill came to the rescue once again with their corn meal. I used the corn meal to help dry up the black bean burger recipe a bit so that it could hold shape while cooking it. It worked absolutely perfect and added such wonderful flavors to the mix as well.
To continue adding flavor to this black bean burger recipe I decided that I would make a Yucca mash to go underneath. Now, I haven’t worked with Yucca in literally 16 years so it’s been a minute. Yucca is indigenous to South America and looks like a really long dark brown potato with a thick skin on the outside. You peel yucca, you slice it then you boil the heck out of it until it becomes really tender. Strain it and remove these long woody stem like things and then mash away. I mixed in some vegan butter and a bit of salt for flavor and dang was it good. My wife and daughter LOVED the flavor and though it was so cool, especially since they’ve never eaten it before.
To top off the black bean burger recipe I used my classic easy guacamole recipe and then finished it off with a chipotle spiked tomato vinaigrette. I wanted nothing more than to mix together some chipotle adobo sauce and some Mexican crema, but dang the no-lactose thing either!! The next best thing I could think of is pureeing some fresh tomatoes along with some chipotles and adobo sauce, and some olive oil for some body. Well it was incredibly delicious and finished off this Black Bean Burger Recipe with Yucca and Guacamole like a champ!
I hope you all are enjoying our clean eating push and please feel free to give me a shout on social media, and give my good friends at Bob’s Red Mill a follow as well!
- 1 peeled and thickly sliced yucca
- 1 tablespoon of vegan butter
- 1 easy guamole recipe
- 3 ears of corn, un-shucked
- 2 vine ripe tomatoes
- 2tablespoons of olive oil
- 1 chipotle pepper in adobo sauce
- 6 toasted gluten-free hamburger buns
- 2 cups of watercress
- 3 tablespoons of water
- 1 tablespoon of Bob’s Red Mill Flax Seed Meal
- 2 gilled portabella mushrooms
- 1 seeded red bell pepper
- ½ peeled sweet onion
- 3 15-ounce cans of black beans, drained and lightly mashed
- 2 cups of Bob’s Red Mill Corn Meal
- 1 tablespoon of olive oil
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 400°.
- Toppings: Boil the yucca in a large pot of boiling salted water for 4-50 minutes or until very tender.
- Remove the yucca and remove the woody stems in the center. Mash together with the vegan butter. Keep warm.
- Place the corn on a sheet tray and bake in the oven for 25 minutes or until the outside is browned and the corn is cooked. Remove, shuck and trim the corn from the cob. Keep warm.
- Add the tomatoes, olive oil and chipotle pepper to a blender and blend on high until smooth and emulsified. Set aside.
- Burger: Combine the water and flax seed meal and set aside for 5 minutes to make a flax seed egg.
- Next, add the mushrooms, peppers and onions to a food processor and process on high speed until it is finely minced.
- Transfer the mixture to a bowl along with the mashed black beans, flax seed egg and corn meal and mix until combined.
- Make 6 large black bean patties and cook them on a flat top or in a large frying pan with 1 tablespoon of olive oil until browned on the outside, cooked in the middle and firm. Note: you can finish them in the oven at 400° for 10 to 12 minutes and frying them brown in the pan.
- To Plate: Place the watercress on the bottom of a toasted gluten-free bun and layer on as followed: yucca mash, black bean burger, guacamole, corn kernels, chipotle tomato vinaigrette and the top toasted gluten-free bun. Serve hot!