Black beans mixed with vegetables and spices make a tasty meatless burger. I shied away from making them at first because every recipe I read called for bread crumbs, and I don’t eat wheat. Finally, I decided to try making them, replacing the bread crumbs with organic blue corn meal. The results were perfect. The burgers were easy to form, stuck together in the pan and flipped with ease. These burgers are ideal for Meatless Monday’s menu.
(Makes approximately 6 patties)
1 can black beans, drained and rinsed
6 crimini mushrooms
2 cloves garlic
1/2 green bell pepper
8 black olives (I used kalamata)
3/4 cup or more organic blue corn meal (I used Arrowhead Mills)
1/2 cup chopped cilantro
1 tsp. cumin
1 tsp. fennel seed
1 tsp. chile powder
salt and pepper to taste (optional)
1. Place the drained and rinsed beans in a large bowl. Mash the beans until they are a thick and creamy consistency.
2. In a food processor, place the mushrooms, half of an onion, half of a green pepper and cloves of garlic. Process until all vegetables are chopped. Add the chopped vegetables to the bean mixture and stir.
3. Add the hand chopped cilantro and half of an avocado to the mixture. Add the egg. Mix until thoroughly combined.
4. Add the spices and combine.
5. Pour the corn meal into the mixture about 1/4 cup at a time and stir until mixed well. If the beans and veggies still won’t form a fairly firm patty after adding 3/4 cup of corn meal, continue to add more gradually until you achieve the desired consistency.
6. Form patties as you would a hamburger patty.
7. You can cook them on the grill, a panini press or in a skillet that is prepared with a quick swipe of oil. Use a paper towel to cover the bottom of the skillet with oil lightly. When browned on one side, turn over and cook until the second side has browned.
8. Serve as you would a burger and enjoy! I opted for protein style with my burger wrapped in a piece of red leaf lettuce.