Black Bean Burgers

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.

 

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One Response to Black Bean Burgers

  1. lweise says:

    as with quite a few of these recipes…I just want you to cook all this for me! Please…pretty please…

    I am just not as good at this as you : (

    I messed up Kale chips tonight…again. But I am looking forward to the fennel recipe tomorrow night!

    Lisa

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