I have attempted many veggie burgers over the years, some from recipes and others made up on the spot, never with amazing results. Recently I found myself with a cup and a half of leftover black beans. With dinner fast approaching I decided to try another burger.
This time the stars aligned and my patty turned out perfect. I think a big part of my success had to do with cooking it low and slow. This prevented the stereotypical mushy burger. This recipe also holds together amazingly well with the addition of flax and chia. Give this version a try next time you have some beans on hand. I am pretty sure it will work with any variety.
Serve it on your favorite bun or skip the bread all together and throw it on a bed of greens.
1 1/2 cups black beans or one 15 oz can, drained and rinsed
1 tsp chile powder
1/2 tsp salt
1/2 tsp cumin
1/4 cup fresh chopped cilantro
1 carrot shredded
1/2 fresh jalapeno
2 cloves garlic, minced
1/2 small onion, grated
2 Tb chia and 2 Tb flax soaked in 4Tb water
cornmeal for dusting
1. Combine the chia and flax with water in a small bowl and set aside.
2. Grate the carrot and onion and set aside.
3. Add the garlic, jalapeno, cilantro and half of the beans to the food processor and process until smooth.
4. Add the remaining ingredients and pulse until combined. Do not puree everything, texture is your friend.
5. Transfer your mixture to a bowl, if it seems too sticky add a sprinkle of cornmeal to bring it together.
6. Preheat a heavy-bottomed pan over medium heat and add a generous Tb of coconut oil.
7. Divide the mixture into equal parts and press into patties about 1/2 inch thick.
8. Cook patties over low heat for about 5 minutes on each side, gently pressing down with a spatula, adding more coconut oil as needed.
Enjoy! Stay warm! And Happy Valentine’s Day!