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BLACK BEAN BURGERS
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2 c. | black beans |
1/2 c. | vital wheat gluten |
1/2 c. | bread crumbs |
1 tsp | chile powder |
1/2 tsp | cumin |
1/4 c. | water |
1 Tbsp | tomato paste |
ketchup, alternative to tomato paste | |
1/4 c. | finely chopped cilantro |
2 cloves | garlic minced |
1/2 | onion , chopped up as finely as possible |
olive oil |
Mash the beans with a fork or masher in a mixing bowl. Don't puree them, just get them mashed so that no whole beans are left but you should have some half beans.
Add the rest of the ingredients (except olive oil) and mix together. Proceed to knead with your hands until the mixture is firm and uniformly mixed. (about a minute)
Preheat a heavy-bottomed pan over medium heat.
Divide the mixture into 6 equal balls and flatten into 1 1/2 inch thick patties.
Pour a thin layer of olive oil into the pan. Cook the patties three at a time for 5 minutes on each side (I turned the heat down to med-low once the pan was good and hot), gently but firmly pressing down on them with a spatula.
Spray or brush with olive oil before turning over for uniform browning.
Once cooked the patties should be very firm when you press down on them.
Serve warm on burger buns.
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