|Black Bean Burgers|
For some reason, I'm completely uninspired by most of the black bean burger recipes in my cookbooks. Here's my first stab at an original recipe, it's fun to create your own. I like adding raw carrot (like I did with these Black Eyed Pea and Cilantro Croquettes) because it gives a moistness to the burgers they can sometimes be missing, especially if you get distracted and they get a wee bit overcooked. These are fairly quick to prepare and although there's no heat in them because I'm catering to a child's palate, they still have great flavour. You can always adjust the seasonings if you like your patties spicy.
1 tablespoon vegetable oil (for frying)
1 can black beans drained and rinsed (19 ounces)
1 small onion chopped
1/2 red bell pepper chopped
handful of cliantro (approximately 1/2 cup)
1 carrot grated
2 tsp vegan worcestershire sauce (optional)
1 tsp salt
1 tsp cumin
1/2 cup gluten flour
3/4 cup bread crumbs
In a food processor pulse together black beans, chopped onion, chopped red pepper and cilantro until you reach the desired texture. I like it slightly chunky, not completely puréed.
Add bean mixture to a bowl with grated carrot, worcestire sauce, salt, cumin and bread crumbs. Mix until well combined and then add gluten flour. I use my fingers to mix in the gluten flour and knead for a minute.
Form into a log shape and cut into 6 or 8 pieces depending on how large you like them. With your hands, form into patty shapes. Add the oil to a preheated non-stick pan and fry on medium heat until nicely browned on both sides. Enjoy!
|M's food styling|