Saturday, March 20, 2010

Black Bean Burgers

We have discovered such a yummy alternative to meat burgers. I dream about these and crave them every day! We got the recipe from The Candle Cafe Cookbook (one of our new favorite cookbooks!)

Black Bean Burgers
from the "The Candle Cafe Cookbook"
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman
Makes 8 Burgers

4 cups black beans
1 cup peeled and diced carrots
1 cup peeled and diced onion
3/4 cup diced red bell pepper
3/4 cup diced green or yellow bell pepper
1/2 teaspoon sea salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
3/4 cup cornmeal
1/2 teaspoon ground cumin
2 tablespoons chili powder
1/4 teaspoon cayenne
1 cup chickpea flour
1 1/2 teaspoons fresh lemon juice
1/2 cup chopped cilantro
8 whole wheat buns, sliced tomatoes, for garnish and lettuce for garnish

1. In a large saucepan, simmer beans in 5 cups of water for 35 minutes. Drain the beans, reserving 1 cup of the cooking liquid.

2. In a large bowl, mix together carrots, onion, peppers, salt, 1 teaspoon olive oil, and cornmeal. Stir in cumin, chili powder, cayenne, chickpea flour, lemon juice and cilantro. Stir in black beans and form into patties. Add a bit of the reserved cooking liquid to the mixture if it is too dry. Or if you prefer a smoother-textured burger. Blend half of the mixture in a blender until smooth and combine with the remaining mixture. (We do this, it seems to help the patties hold together better)

3. in a skillet, heat the remaining 1/2 cup olive oil and cook the burgers for about 3 minutes on each side. Serve on whole wheat buns with a slice of tomato and lettuce and you choice of condiments.

These are great with a heaping pile of sweet potato fries. Savor each bite, I guarantee you will be amazed!


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