Tuesday, February 10, 2015
Black Bean Burger
This Black Bean Burger has a bit of a kick to it because of all the wonderful seasoning. I recommend baking, as the original recipe calls for, but then pan frying a bit at the end.
Black Bean Burgers
Adapted from recipe on web
1 15 oz. can black beans, drained and rinsed
1/3 cup chopped sweet onion
1 tablespoon minced garlic
3 baby carrots (2 regular sized) grated
1/4 cup minced finely diced green pepper
1 tablespoon cornstarch
1 tablespoon warm water
3 tablespoons chile-garlic sauce or hot sauce – or to taste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon seafood seasoning (Old Bay)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 slices bread (I used Gluten Free), torn into small crumbs
3/4 cup unbleached flour, or as needed (add in slowly so doesn’t become too dry)
vegan cheese for melting (optional)
Preheat oven to 350 degrees. Grease a baking sheet.
Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.
Whisk cornstarch, water, chile-garlic sauce/hot sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.
Mix bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
Spoon “burger-sized” mounds of batter onto the prepared baking sheet, about a 3/4” thickness per mound. Shape into burgers.
Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.
***I recommend lightly frying after baking because they seemed a bit dry and this makes them juicier. After baking, move to a large oiled non-stick fring pan. Cook on one side approximately 5-8 minutes, then flip. If using vegan cheese, sprinkle on the cover pan and cook for a few more minutes.