These black bean burgers were very yummy. I served them on a sprouted grain bun with mashed avocado sprinkled with course black pepper and lime juice, tomatoes and radicchio from the garden.
Ingredients
Goya Black Beans, 1 can half drained
Onion, 1 small finely chopped
Hot Chili Peppers, 1 pepper finely chopped
Garlic, 2 cloves finely chopped
Bob's Red Mill Vital Wheat Gluten, .5 cup
Bread Crumbs Panko, .5 cup
Water, .25 cup
Olive Oil, 2 tbsp
Organic Vegan Worcestershire Sauce, 2 tbsp
Cumin - ground, 1 tbsp
Chili powder, 1 tsp
Salt, .5 tsp
Directions
Drain and rinse half the can of black beans. Put all of the beans in a large bowl and set aside.
Chop the onion, garlic and pepper. Mash the beans and add all of the remaining ingredients. Mix together until the mixture is sticky and burgers can be formed.
Refrigerate for 30 min. Freeze any extra burgers.
Cook in a pan with oil about 8 min per side.
Number of Servings: 6
Chop the onion, garlic and pepper. Mash the beans and add all of the remaining ingredients. Mix together until the mixture is sticky and burgers can be formed.
Refrigerate for 30 min. Freeze any extra burgers.
Cook in a pan with oil about 8 min per side.
Number of Servings: 6
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