INGREDIENTS:
- 2 cups cooked black beans or 2 cans
- 2 tbsp chopped fresh cilantro
- 1 medium red onion, diced
- 1/2 red pepper, diced (optional if not in season)
- 1 diced green pepper
- 1 pinch of black pepper
- 1/2 teaspoon salt
- 1 teaspoon minced fresh garlic
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 egg
- 1 teaspoon pureed chipotle in adobo (available in the Mexican food market or aisle; could substitute hot sauce or just leave out)
- 1/8 cup cornmeal
DIRECTIONS:
Divide the black beans into 2 equal amounts. Add the cilantro, onion, peppers, black pepper, salt, garlic, cumin, and coriander to half the beans, stir to blend. Put the other half of the beans in a food processor and puree them with the egg and chipotle/hot sauce. Combine the two mixtures in a large bowl. Fold in the cornmeal to stiffen it a bit and absorb any liquid.
Now make the burgers. Preheat and oil a saute pan or a flat-top griddle. divide the bean mixture into four equal parts. Shape each burger with your hands, until it’s about a 1/2 inch thick. cook for about 5 minutes before flipping. Once the burger is flipped, use the spatula to press it down to the thickness you want.
Serve on a toasted bun if you wish with lettuce, tomato, and Avocado Ranch Dressing.
Notes: This is more like a pancake or fritter than a burger so you have to cook it in a similar way. If you find that the mixture isn’t holding together, try adding another egg and a little more cornmeal. This only makes four burgers so you may want to double the recipe if you have a larger family or want leftovers.
SOURCE: Bluphies New American Cooking by Bill Horzuesky
