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cherrylanebakery:

Spicy Black Bean Burgers

This recipe is so easy, and I think better than most frozen veggie patties. I switch it up just about every time I make them, so feel free to improvise with what you have in your kitchen.

1 can black beans, rinsed well and drained

1 can diced green chilies

1 clove garlic

1/2 cup bread crumbs or panko

Salt, pepper, cayenne, paprika and Cumin to taste.

1/2 cup frozen corn, thawed (or a small can of corn, drained)

extra bread crumbs or cornmeal for making patties

Olive Oil

First mash the beans. I do this with a hand held masher (I call it potato masher, but my friend’s husband told me that it is a bean masher if you come from Guadalajara).  You can also use the food processor, but I think it squishes too much texture out of the beans. Next use a garlic press to squish the garlic into the beans and stir it in. Next add bread crumbs and spices to taste. I really like spicy and smoky, so I put in a lot of cayenne and cumin. Paprika amps up the vitamin c and adds color. I don’t usually add salt since canned beans have a lot already, but to each his own.  Add in the green chilies and the corn and stir it up well. It might be a bit too wet, if so, add more bread crumbs. You want a thick paste that is easy to form into balls.

Now, fold a piece of parchment paper in half and place on a saucer. Sprinkle the inside of the parchment with cornmeal or more crumbs, and add a ball of the bean mixture. Roll the beans in the cornmeal to coat all sides lightly. Fold the parchment over the top and use a second saucer to flatten out the ball to the thickness you like.  You should be able to make 4 patties, or you can make smaller ones if you want.

Heat a skillet and add a little olive oil. Add in a bean patty and fry a couple minutes until golden on both sides and warmed throughout.

Serve on toasted english muffins or whole wheat toast with the cheese of your choice.

While cooking, listen to a cheesy movie on tv.