Black Bean Burgers
from the "The Candle Cafe Cookbook"
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman
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 carrots1 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!
Enjoy!
We are going to try these this week!
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