Black bean burger for dysphagia

Bean burger offers hope to radiated necks & fatigued taste-buds.

Bean burger offers hope to those with side effects of HNC treatment. I have a love hate relationship with meat & chicken following treatment & I find pork much easier to eat than any other meat. Chicken is almost impossible for me unless cooked in a Tandoor, thereby making it chewable and easier to swallow when slathered in butter chicken sauce. Discovering this black bean burger recipe was a blessing. It’s very filling, chock full of protein and you can make them as zingy or bland as you like with a sauce of choice.

Black Bean burgers are so close to mince meat texture and with a chaser of hot soup or water they are much easier to swallow.

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 medium carrot, shredded
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 1-1/2 cups quick-cooking oats
  • 8 whole wheat hamburger buns, split
  • 8 lettuce leaves
  • 1/2 cup salsa
  • In a large nonstick skillet, heat oil over medium-high heat; saute onion 2 minutes. Add garlic; cook and stir 1 minute. Stir in carrot and spices; cook and stir until carrot is tender, 2-3 minutes. Remove from heat.
  • In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup and carrot mixture. Add oats, mixing well. Shape into eight 6 cm patties.
  • Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 10cm from heat until lightly browned and heated through, 4-5 minutes per side. Bean burger offers hope when served on a bun with lettuce & salsa, or as I like to do, with a side serve of creamy ginger & sriracha sauce and brown rice.

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