Because black beans are basically the only low histamine burger there is, not as good as Bombay burgers, but then very few burgers are.
Start with 2 400g tins of black beans, drained and rinsed, there is not much additional moisture added to these burgers (no soy sauce, no ketchup, no vinegar) so there is no need to dry the black beans in the oven first.
Add 3 or 4 cloves of crushed garlic and 3 or 4 very finely chopped spring onions and about 30g of chopped almonds. use the back of a fork to crush the black beans with the onion, garlic and almonds.
when the beans are all mushed up add about 50g of porridge oats, a teaspoon of maple syrup and a teaspoon of sweet paprika and squish it all together with your hands, it should form a play dough like texture.
You can blitz everything together in a food processor instead of mixing by hand, you get a smoother and wetter mix, but the burger looses out on texture.
Form into 8 or 9 burgers (about 7cm diameter, (or 5 large burgers with a 10cm diameter. Cook under a hot grill for about 20 minutes, turning half way.
- 2 x 400g tins black beans
- 3-4 spring onions
- 3-4 cloves of garlic
- 30g crushed almonds
- 1 tsp sweet paprika
- 1 tsp maple syrup
- 50g porridge oats
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