This black bean burger recipe was published in the January edition of Our State Magazine and is absolutely delicious.
2 14.5 oz cans black beans
1 cup yellow cornmeal
1 small onion, grated (1/4 cup)
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
3/4 cup chopped walnuts
4 tablespoons fresh cilantro, chopped
1 teaspoon salt
1 large egg
Hot sauce (optional, but I use Frank’s)
Olive Oil, for frying
Drain both cans of black beans. Rinse one can. Place one can of black beans in a bowl and use a fork to mash them, or use a food processor (I prefer mashing mine). Mash until beans just begin to break up. Combine the mashed beans with the other can of beans. Add the cornmeal, cumin, onion, chili powder, paprika, walnuts, cilantro, salt, egg, and dashes of hot sauce. Mix all together until everything is combined. Form mixture into patties and let sit for 5 minutes.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Place the patties in a skillet and cook them about 3 minutes on the first side. Flip the patties and cook for another 3-5 minutes, or until thoroughly heated.
This recipe makes 6 burgers. I made a batch for myself and froze them for lunch or dinner.
I hope you’re having a great weekend!