Slow Carb Multi-Bean Burgers – Not Too Shabby

Beans are an integral part of the Slow Carb diet. On Monday when we started, we sousvided a pound each of black beans, red beans, white bean and chick peas. (Note to self. . no need to sous vide them. . .just buy the cans and rinse. . .sooo much easier!!)  I like beans, we both do actually, but having a side dish of beans at almost every meal was starting to get a little boring.

Meanwhile, I had created a new board on Pinterest called Burgers  (Just started thinking that burgers really do need a board of their own. Cook them. . . look at them. . talk about them. . . eat. Beef, lamb, bison, chicken, turkey, veggie . . . Who doesn’t love a good burger!!)  and that light went off in my head. Let’s just make some veggie burgers. Unfortunately almost every recipe I came upon included some ingredient we cannot have. Whether it be cheese, flour, breadcrumbs, or some other sort of carb, I was starting worry about how they would stay together. This is what I came up with.

Multi Bean Burgers


2/3 cup black beans
2/3 cup white beans
2/3 cup red beans
1 egg
1/4 cup oil
Garlic powder
Kashmiri Saffron Curry Powder
(seasonings are to your own personal taste)


1. Mash together beans, 1 tablespoon oil and egg.  (I used a hand emulsion blender. It was a bit messy but it totally did the trick)

2.  Once the mixture is completely mashed and at your desired consistency (you can make it totally smooth or like I did and left some lumpy beans for texture), add your spices. I went with a slightly Indian themed flavor.

GrillingBeanBurgers3.  Heat the rest of the oil in a pan on a medium heat and while the oil is heating up, form the mixture into four or five patties. Don’t make them too thick as they won’t cook all the way through (I learned this the hard way).

4.  Saute in the hot pan about 5-7 minutes until a crust forms on the bottom and then flip. Cook an additional 5-7 minutes. Timing may fluctuate depending on how thick your burgers actually are.

5.  Serve on a bed of lettuce with dijon mustard. Mike added Kimchi for an extra little kick. One suggestion from Mike is that next time I try it with two eggs as it might help bind it together a little more. Will see and will let you know.

Over all I would say a great success and a great use of beans!!


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