I've decided to try developing a recipe for black bean burgers. Here's my first go at it.
- 12 oz dried black beans; or 4.5 C soaked beans.
- 1 onion
- 1 bunch of celery
- 1 large carrot
- 3 t soy sauce
- 3 t garlic juice (or 3 cloves of garlic)
- 2 t cumin
- 0.5 C pinot noir, or other red wine
- 3.5 C minute oatmeal
If starting from dried beans, soak overnight. Discard the soaking water, or else these burgers will be the gift that keeps on giving.
Put beans in a large pot, cover in water; you should use about twice as much water as there are beans. Bring to a boil for 10 minutes, then simmer covered for two hours.
Chop the onions and celeries, shred the carrot in a food processor, and fry in a pan with olive oil.
When the onions, celery, and carrots are done, puree them in the food processor.
In a large container (a kitchenaid mixer bowl is best!) add the puree, and then add the beans, reserving the boiling water.
Add cumin, garlic, wine, soysauce, and oatmeal. Mix with a mixing paddle until it all clumps together. Add more oatmeal if needed.
Let it rest for a while, maybe 15 minutes to an hour, so that it sets.
Shape into patties, and fry on a lightly oiled pan. Makes about 12 burgers.
The cumin was just right. They taste like they could use more salt, so next time I'll increase the amount of soy sauce. If you serve with ketchup the flavors blend very nicely, though, so salt would not be necessary. Also, next time I will not puree the carrots; I think it will look better to see the shreddings in the burger.