Hold up….. is that….. a RECIPE? On a food blog?!?!?! Can you even believe it?
Hold up AGAIN….. more exciting things happening! I HAVE A BARBECUE NOW!!!!
There are tons of barbecue restrictions in Pasadena (where I used to live) and Sacramento, and I finally moved into a place that allows grills! Gas only, so the classic charcoal Weber my dad’s been saving for me at my demand for years has to wait a little longer… but Preston and I found an affordable gas grill (with good reviews too!) and I insisted on putting that in our budget for move-in essentials. We bought it immediately, and I am beyond thrilled to barbeque LOTS of meals until we get rained out of it. For reals.
I’ve been planning this one for months.
One of my earliest recipes was a black bean veggie burger I so creatively named “Awesome Veggie Burgers.” I’ve since changed the title of that post so you have some idea of what you’re clicking on.
Those burgers were inspired by my sister’s brother-in-law Nathan’s fantastic burgers that I used to call Tabasco Burgers. Meat, an entire bottle of chipotle Tabasco, and Worcestershire. Salt and pepper too, sometimes onion and/or cilantro if he was getting fancy. They were crazy spicy, really fast, and just divine.
I still absolutely love my awesome veggie burger recipe, but something I noticed that makes a big difference between Nathan’s Tabasco Burgers and my vegan remake of them is the time it takes to prep and make them. Nathan’s came together in no time and could be thrown on the grill immediately. My awesome veggie burgers required some serious prep work and effort, and aren’t sturdy enough to stand up to a grill. Obviously I need an updated version.
Loving the result. Fewer ingredients, all of which can just be thrown into a food processor. The taste and texture is awesome, and these bad boys do not get scared of a grill! Woo hooo!!!
Nathan’s Tabasco Burgers
1 can black beans
1 can white beans (I used cannellini)
1/2 C chipotle flavored Tabasco (start with just a tablespoon or two and adjust for the heat!)
1/2 small red onion
1/2 C cilantro
1 T vegan Worcestershire sauce
big pinch salt
1 C vital wheat gluten
Throw everything except wheat gluten in the food processor and blend until really smooth and well combined. Taste now and adjust it for heat, salt, etc. Then add the wheat gluten and process for about 3 minutes, until it forms a lump of sticky dough. Take it out and knead it just to make sure the dough is even (and stretchy enough.)
Divide dough into six balls and shape into patties. Coat both sides of each patty with some vegetable oil and throw on an oiled grill for about 6-8 minutes per side. I realized halfway through that they’ll unstick pretty easily when they’re cooked enough on each side, so if you’re struggling to flip them, leave them on another minute or two.
My favorite part of this recipe (and the fact that Preston’s not here to devour them all. Sorry, boyfriend, but sometimes it’s true 😉 ) is that there are tons of leftovers just like I used to have with the original recipe. Tomorrow I’m posting my absolute favorite leftover makeover!
Nutrition facts per burger: Calories: 237; Calories from Fat: 9; Total Fat: 0.9g; Sodium: 133mg; Total Carbohydrates: 40.3g; Dietary Fiber: 12.8g; Sugars: 1.7g; Protein: 18.4g