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    You are at:Home»Dairy-Free Recipes»Veggie Black Bean Burgers with Green Tea Basil Aioli

    Veggie Black Bean Burgers with Green Tea Basil Aioli

    9
    By Alisa Fleming on April 30, 2015 Dairy-Free Recipes, Entrees

    I drink more tea than water. Okay, technically, most of what I drink isn’t truly “tea” – I’m an herbal fan, as I’ve never tolerated caffeine very well – but green and white teas are often a part of my morning wake-up call. Yet, even with the many mugs I down a day, I don’t think I’ve ever cooked with any of these brewed hot beverages. That faux pas is finally coming to an end thanks to this wonderful recipe for black bean burgers and its source: the new cookbook Steeped: Recipes Infused with Tea, by my friend Annelies.

    Veggie Black Bean Burgers with Green Tea Basil Aioli - this flavorful recipe is naturally dairy-free, gluten-free and soy-free and a feature from the cookbook Steeped, by Annelies Zijderveld

    To be clear, Steeped is a vegetarian cookbook, but aside from that, it isn’t specific to any type of special diet. There are recipes with flour, eggs, and yes, even dairy, but it’s still a gem, in my opinion, for any tea lover or person interested in a little culinary adventure.

    Steeped: Recipes Infused with TeaWith its old-fashioned hard back look and embossed gold accents, Steeped is a wonderful throwback to the simple pleasures of afternoon tea, but the recipes are delightfully modern and innovative.

    Aside from the black bean burgers below, there are many naturally dairy-free recipes in Steeped that have perked up my interest. Just a few include: Sally’s Masala Chai Pumpkin Bread, Cranberry Coconut Rooibos Porridge, Ginger Mango Green Tea Smoothie, Earl Grey Soba Noodle Salad, Chamomile Corn Chowder, Orange Jasmine Brussels Sprouts, and Jasmine Cacao Nib Meringues.

    For my dairy-free and dairy-low gang, a little less than half of the recipes in Steeped are naturally dairy-free (about the same for gluten-free), and a handful are very easy to adapt with a quick ingredient swap. The rest are best for those who have moderate to advanced skills in altering recipes to be dairy-free and/or would simply love some tea cooking and baking inspiration. Personally, the Swedish Mushroom “Meatballs” and Mini Chai Cherry Pies are on my “must modify and make” list!

    But lets start off with one of those naturally dairy-free recipes for a sneak preview inside Steeped, shall we? The aforementioned Veggie Black Bean Burgers with Homemade Green Tea Infused Aioli follows …

    Veggie Black Bean Burgers with Green Tea Basil Aioli - this flavorful recipe is naturally dairy-free, gluten-free and soy-free and a feature from the cookbook Steeped, by Annelies Zijderveld
    Photo credit: Stephanie Shih

    Special Diet Notes: Veggie Black Bean Burgers

    By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, peanut-free, soy-free, and vegetarian.

    Confuse Eggs with Dairy? You’re not alone. See this post: Are Eggs Dairy?

    Can this Recipe by Vegan? I think it can. To make the black bean burgers egg-free, I would use a hearty substitute like Neat Egg, or swap in mashed avocado or tomato paste thinned lightly with a little liquid (tea perhaps?!) – about 1/3 to 1/2 cup total, to get the right consistency. The burgers will be a little softer. Another option that isn’t soy-free is pureed silken tofu. For the aioli, skip the egg yolks, oil and Dijon, and use vegan mayonnaise instead. You’ll want to adjust all ingredients to taste – this may take a bit of experimenting!

    Veggie Black Bean Burgers with Green Tea Basil Aioli
     
    Print
    Prep time
    30 mins
    Cook time
    45 mins
    Total time
    1 hour 15 mins
     
    Toasted pecans are the key to these black bean beauties, along with the matcha in the piquant aïoli. Serve as you like (perhaps in a lettuce wrap?). I put them on whole wheat buns smeared with aïoli and dressed with lettuce and tomato.
    Author: Annelies Zijderveld
    Serves: 6 to 8 burgers
    Ingredients
    Black Bean Burgers
    • 1 tablespoon olive oil
    • 1 small carrot, shredded (½ cup)
    • ½ medium green bell pepper, seeded and finely chopped (½ cup)
    • 1 medium red onion, finely chopped (1 cup)
    • 1 large clove garlic, minced
    • 1 teaspoon kosher salt
    • 2 (15-ounce) cans black beans
    • ½ cup toasted pecans
    • 2 eggs, lightly beaten (see notes in post above on eggs)
    • ½ cup dry breadcrumbs (gluten-free, if needed)
    • ½ teaspoon red pepper flakes
    Green Tea Basil Aioli
    • 4 cloves garlic
    • 10 large fresh basil leaves
    • 3 teaspoons matcha green tea powder
    • 4 egg yolks
    • 4 teaspoons freshly squeezed lemon juice
    • 1 teaspoon Dijon mustard
    • ½ cup olive oil
    • Salt, to taste
    • Black pepper, to taste
    Instructions
    To Make the Black Bean Burgers:
    1. Preheat the oven to 350°F. Line an 18-inch sheet pan with parchment paper.
    2. Place a 2-quart fry pan over medium-low heat for 1 minute. Swirl in the oil to coat. Sauté the carrot, bell pepper, onion, garlic, and salt for about 8 minutes, or until the onion is translucent. Turn off the heat.
    3. Drain both cans of beans. Pour one can into a large bowl. Pour the other into a food processor with the pecans and cooked vegetables and pulse to a coarse paste.
    4. Add to the whole beans. Mix in the eggs, breadcrumbs, and red pepper flakes. Mound ½-cup patties onto the baking sheet, pressing lightly to flatten. Leave a ½ inch between patties.
    5. Bake 45 minutes, or until dry and a bit crisp.
    To Make the Green Tea Aioli:
    1. Purée the garlic, basil, matcha, yolks, lemon juice, and mustard with a blender or food processor. Add the oil in a slow stream until smooth.
    2. Season to taste with salt and pepper.
    Notes
    Recipe reprinted with permissions from Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing.
    3.3.3070
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    9 Comments

    1. Amy Basso@amysapron.net on May 1, 2015 4:32 pm

      Mmmmm, looks like a juicy-stick-to-your-ribs kinda meal! I had to pin this!

      Reply
    2. Ashley @ Big Flavors from a Tiny Kitchen on May 1, 2015 6:14 am

      These look fantastic! I’m totally craving a good burger now!

      Reply
    3. Liz @ I Heart Vegetables on May 1, 2015 4:28 am

      Oh my goodness, that looks amazing!!! Veggie burgers are one of my favorite dinners and my husband loves them to, so they’re always a winner 🙂

      Reply
    4. Faith (An Edible Mosaic) on May 1, 2015 4:08 am

      I LOVE Annelies’ book too! It’s such a thoughtfully-crafted collection of beautiful recipes. I’ll be sharing my review of it soon. 🙂

      These burgers are gorgeous and I love all the flavors from the different veggies going on…and that aioli – yum!!

      Reply
    5. Florian @ContentednessCooking on May 1, 2015 2:06 am

      What an interesting combination, never used matcha in a aioli! I’m looking forward to giving this a try!

      Reply
    6. Adriana Martin on April 30, 2015 11:59 pm

      I have always wanted to learn how to prepare these burgers many thanks for sharing your secrets =)

      Reply
    7. Michelle@healthiersteps on April 30, 2015 10:22 pm

      Love black bean burgers, but the aioli sounds delicious with green tea powder!

      Reply
    8. Kristina on April 30, 2015 6:58 pm

      Annelies’ book is gorgeous… she was recently in Portland and sampled us several delicious recipes. I have had my eye on this basil aioli since I received the book, one of my favorite things!

      Reply
      • Alisa Fleming on April 30, 2015 7:11 pm

        How awesome! I wish she was coming to my town – I’ll just have to track her down 🙂

        Reply

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