Friends, these are so yummy. This recipe comes from a recipe book written by the head chef at http://www.millenniumrestaurant.com/. It is a very well known vegan restaurant in San Francisco.
This makes at least 8 burgers
4 cups black beans – fresh, not dried. If using canned (which I do), skip the cooking process and just use water to moisten if needed. If using dried, cook according to directions – then pick up the recipe after the cooking process.
1 cup peeled and diced carrots
1 cup peeled and diced onion
3/4 cup diced green or yellow pepper
3/4 cup diced red pepper
1/2 tsp. salt
1 tsp. olive oil
3/4 cup cornmeal
1/2 tsp. groun cumin
2 tbsp.; chili powder
1/4 tsp. cayenne (optional)
1 cup chickpea flour
1 1/2 tsp. lime juice
1/2 cup cilantro
8 whole wheat buns, sliced tomatoes, lettuce, sliced avocado
In a large saucepan, simmer the beans in 5 cups of water for 35 minutes. Drain the beans, reserving 1 cup of the cooking liquid.
In a large bowl, mix together the carrots, onion, peppers, salt, 1 tsp. olive oil, and cornmeal. Stir in teh cumin, chili powder, cayenne, chickpea flour, lemon juice, and cilantro. Stir in the black beans and form into patties. Add a bit of the reserved cooking liquid to the mixture to moisten if too dry. Or, if you prefer smoother-textured burgers (which I do), blend 1/2 of the mixture in a food processor until smooth and combine with the remaining sauce.
Spray a skillet with olive oil (or pour some in – you want enough to cover the bottom of the pan) and cook burgers for 3-5 minutes on each side. Serve on buns with all the toppings.