Veggie Black Bean Burger

Last week we received an email wondering if we had a good recipe for black bean burgers. While we did have some recipes we didn't have a great recipe we thought worthy of sharing. So we hit the test kitchen, mixed and matched, packed it full of whole grains and veggies and are pleased with the end result of the following recipe. After a bit of experimenting we found that in this instance, thinner burgers are better burgers - they crisp up more and overall have a better texture than thicker ones. Feel free to load 'em up for a bigger bite and make your own double stack! 

After you finish baking the patties they freeze well for lunch during the week. Just pop one in the toaster over for a few minutes until thawed or eat at room temperature. 

INGREDIENTS:

• 1-1/2 cups cooked black beans (or 12 oz can of canned beans, drained and rinsed) 
• 1 small sweet potato
• 1 cup of corn kernals
• 2 shallots, minced
• 2 cloves garlic, minced
• 1/2 green pepper, chopped
• 1 celery stalk, chopped
• 2 TB cilantro, chopped
• Juice of 1 lime
• 1 TB ground cumin
• 1 tsp cayenne (optional)
• 1 tsp salt or a couple shakes of soy sauce/tamari (gluten-free is available)
• 1 tsp black pepper
• 1/3 cup flax meal or fine ground cornmeal
• 1/2 cup cooked brown rice
• 1-3 TB olive oil

INSTRUCTIONS:
Preheat the oven to 400 degrees.

Peel and cube the sweet potato placing a in pot of water. Bring to boil, cooking until soft, about 15 minutes. Drain the sweet potatoes let cool

While the sweet potatoes are cooling, in a small amount of olive oil saute the shallots, garlic, green pepper and celery together unti onions are translucent. 

In a large bowl mash together the sweet potatoes and black beans. Add the sauteed vegetables and the remaining ingredients and mix until fully incorporated. Form the patties with your hands. After a bit of experimenting we found that in this instance, thinner burgers are better burgers - they crisp up more and overall have a better texture than thicker ones.

In a a saute pan, heat a tablespoon of olive oil over medium high heat and lightly fry each side of the patty. Finish the burgers in the oven at 400 degrees for 8-10 minutes, flipping half-way through. Serve on your bread of choice (we've seen some gluten-free hamburger buns appearing on shelves!). Add all the hamburger fixins or eat over a bed of fresh greens. Our favorite? Grainy mustard, crisp lettuce, avocado and thick slices of perfectly ripe tomatoes.