Black Bean Burgers
- 1 15-ounce can black beans, drained (or 1-1.5 pounds/.5 kg black beans, soaked and boiled with a little salt until soft)
- 1/4 cup diced and sautéed onions
- 2 slices multigrain bread, finely crumbled
- 1/2 teaspoon each of garlic powder, black pepper, and onion powder (optional)
- 1/4 teaspoon salt (optional)
- 1/2 cup cracker crumbs (or 1/4 cup bread crumbs and 1/4 cup cornmeal)
In a large bowl, mash the drained black beans.
Add the sautéed onions, crumbled bread, and spices. Mix thoroughly.
Add about 1/4 cup of cracker crumbs (or just enough to be able to form patties from the mixture). Using your hands, form the mixture into 1/2-inch thick patties. For a breaded burger, gently coat each patty with more cracker crumbs.
In a lightly oiled non-stick pan, fry both sides of the patties. Serve with a garnish of lettuce, tomatoes, avocado, and any other condiments on buns or over a bed of rice.
Suitable for all diets with substitution. Can be suitable if dried black beans are soaked a night ahead of time and boiled with a little salt for about half an hour or until soft.
Substitute the cracker crumbs with cornmeal inside the patties. The cornmeal doesn't work great for breading, so use more breadcrumbs or cornmeal mixed with buttermilk or milk into a watery batter.