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Greetings and Salutations! Several SCs asked for this recipe at Rachel’s going-away party. Well, I finally got around to it. This recipe is vegan, but not gluten free. So, without further ado…
Ingredients –
- 1 whole Jalapeno
- 2 cloves Garlic
- 2 cans (15 Oz.) Black Beans, Drained And Rinsed
- 2 teaspoons Cumin
- 1-¼ teaspoon Salt
- 1 Tablespoon Ground Flax
- 3 Tablespoons Water
- ½ cups Panko Breadcrumbs
- 2 Tablespoons Tomato Sauce
- ½ cups Corn, Fresh Or Frozen And Defrosted
- 1 Tablespoon Olive Oil, For Frying Burgers
- 6 whole Hamburger Buns
- Optional Garnishes: Avocado Slices, Sriracha Chili Sauce And Ketchup , (I like avo, tomato, and Greek yogurt mixed with Sriracha)
- Also, homemade sweet potato fries make an excellent accompaniment.
Directions –
Seed and roughly chop the jalapeno. Add it and the garlic cloves to a food processor (or high speed blender) and mince finely. (Alternatively, you could chop them yourselves very finely but it’s just easier at this point to throw them into a food processor.)
Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.
In a small bowl, mix together the ground flax and water. Let the mixture sit for five minutes.
Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, tomato sauce, flax mixture and corn. Stir well until everything is combined. Add remaining can of black beans.
Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.
Serve with buns or without. The recipe holds nicely in the fridge for a few days or sealed in an airtight container in the freezer for a few months. Enjoy!