Veggie Burgers - Black Bean |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) olive oil |
1 whole(s) small yellow onion finely diced |
2 whole(s) garlic cloves minced |
1/4 teaspoon(s) ground cumin |
1/2 teaspoon(s) kosher salt |
1/4 teaspoon(s) black pepper |
1 whole(s) 14 oz can of black beans drained, rinsed |
1/2 cup(s) cooked brown rice |
1 tablespoon(s) fresh cilantro* finely chopped |
2 tablespoon(s) flour |
3 tablespoon(s) grapeseed oil |
4 whole(s) whole wheat buns (optional) |
Directions:
1. Heat the olive oil in a medium saute pan over medium-low heat. Saute the onion, garlic and cumin together until softened and fragrant, about 7 minutes. Add the salt, pepper, beans, and rice and cook, stirring, for 2 minutes.
2. Add the cilantro if using* and mash the mixture with a potato masher just to combine and get some cohesion. Don't overmash - you want the burgers to have texture.
3. Let the mixture cool until it's easy to handle. Form the mixture into 4 patties. At this point, you can set them aside in the refrigerator for a few hours if you'd like. Just bring them to room temperature before you go to the next step.
4. Dust on both sides with flour. Heat the grapeseed oil in a large skillet over medium-high heat and brown the burgers on both sides, about a minute on each side.
5. Serve on toasted buns (or not) with fixings (or not). These are great with tomato relish or anything else you like.
6. *If you don't care for cilantro (like me), you can substitute flat leaf parsley or simply omit.
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