Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

July 28, 2011

Foodie with Family: Veggie burgers


Taco Black Bean Burgers

4 c. (or 2 cans) black beans, drained and rinsed well, then drained again

1 jalapeno, stem and seeds removed and roughly chopped

3 T. roughly chopped onions

1-3 cloves of garlic, according to preference, roughly chopped

2 T. tomato sauce

1 c. (or more) plain breadcrumbs

1 c. frozen corn, thawed

1 egg

1 t. cumin

1 T. chopped fresh cilantro or parsley (or 1 t. dried cilantro or parsley flakes)

1¼ t. salt

Canola or peanut oil for frying

Lettuce leaves, for topping

Avocado slices, for topping

Hot sauce, for topping

Soft rolls, for serving

Add the pepper, onion and garlic cloves to the bowl of a food processor fitted with a metal blade.

Put the lid in place and pulse, stopping to remove the lid and scrape down the sides of the bowl, until the ingredients are finely chopped.

Add half of the black beans, all of the seasonings, salt and tomato sauce to the food processor and pulse, scraping down the sides of the bowl as necessary, until the mixture resembles the consistency of guacamole (slightly chunky but a cohesive paste).

Scrape the bean and vegetable mixture into a mixing bowl and stir in the remaining beans and corn, then the egg and breadcrumbs.

Test the consistency of the mixture. You should be able to roll the mixture into a ball and flatten into a patty without it sticking to your hands. If you cannot, add one extra tablespoon of breadcrumbs at a time, stirring and checking the consistency after each addition until it does what it should. The goal is to add enough that the mixture ceases to be sticky but not so much that it becomes crumbly. I found that in each of the batches I made, I needed significantly different amounts of breadcrumbs to hold the patties together, but I never needed less than 1 cup.

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