Date: May 22, 2011
Recipe: This was from the site that used to exist called Good Things Catered, but it seems to be gone now. Erin had this starred in Google Reader, so we managed to keep it. I’ve pasted it here:
2 (14oz) cans low-sodium black beans, drained and rinsed well
1/2 medium yellow onion
1/2 large green pepper, seeds discarded
1 large clove garlic
1 medium carrot
1 tsp cumin
1 tsp smoked paprika
1 tsp spicy chili garlic sauce, optional (if you like them spicy)
1/4 c. herbed bread crumbs
-Preheat oven to 350 degrees and line baking sheet with parchment.
-In bowl of food processor, add onion, green pepper, carrot and garlic.
-Pulse to combine well and mince ingredients.
-Remove from food processor bowl and place in fine mesh strainer to strain off excess liquid.
-In medium to large bowl, place rinsed and dried black beans.
-Smash into paste with fork.
-Add remaining ingredients and stir to combine well.
-If chili garlic sauce is not used, add a pinch of salt and ground pepper.
-Using hands (and mixture is relatively goopy, don’t worry), place bun-sized patties onto baking sheet.
-Place into oven and bake for 25-30 minutes, or until edges have crisped up and burgers are cooked through.
-Remove from oven, let cool and serve or store.
Makes about 8 patties.
Modifications: I used a whole green pepper because I didn’t want left over green pepper.
Time to table: 30 minutes prep, 30 minutes to cook
Servings: 7 patties
Notes: We froze 4 of these patties before cooking them to have at a later date. Ours seemed to crumble and fall apart a bit, not sure if I did something wrong, or if that’s just they way they are. Annie greatly enjoyed these, as you can see from her clean plate: