These burgers are great even by themselves without the bun with a nice salad on the side. Since they don't have too much binding them they are a little delicate to handle, but the flax seed paste provides some glue. If you like you can try it by increasing the flax seed paste or adding an egg, if it helps to bind better.
Black bean and brown rice burgers
½ cup packed finely chopped cilantro leaves and soft stems
2 cups cooked black beans (Recipe below)
4 thin scallions, finely chopped, both white and green parts
1 tablespoon flax seeds (ground into a fine powder) (OR 1 egg)
3 tablespoons water
2 tablespoons canola oil + 1 teaspoon canola oil
Shredded Mexican cheese or any cheese that you like
4 sesame seed burger buns
- Cook the brown rice as per package instructions. Typically it is 2 cups water to 1 cup rice and it requires about 45 minutes to cook. It is best if you have left over brown rice - then it is a quick assembly.
- Cook the black beans as per the recipe below and cool.
- Add the chopped scallions and the cilantro leaves to the rice and beans and mix lightly.
- Finally add the water to the flax seed powder and stir to create a thick paste. Add the paste to the burger mixture.
- Heat a large heavy bottomed non-stick skillet with 2 tablespoons canola oil.
- In the meantime, oil your palms with 1 teaspoon canola oil and form four to five patties with this mixture. Add the patties to the oil as you make them, to avoid sticking. Cook over medium low heat for about 3 minutes a side.
- Serve over burger buns with shredded cheese.
Makes 4 to 5 patties.
Cooked Black beans
1 14oz can of organic black beans
1 cup chopped yellow onion
2 cloves of garlic, finely chopped
4 teaspoons canola oil
½ teaspoon kosher salt
1 ½ teaspoon taco seasoning (I used Trader Joes) or you can make your own. Click here for recipe.
7 oz San Marzano crushed or pureed tomatoes (½ a small can)
1. Heat a 3 qt saucepan over medium low heat with canola oil. When the oil starts to warm up, add the chopped onions, garlic and ¼ teaspoon salt. Cook over low heat covered for 10 to 12 minutes stirring occasionally till the mixture is soft and mushy.
2. Drain the can of beans and add it to the onion and garlic mixture. Add 1 ½ teaspoons of taco seasoning, half a can of the crushed tomatoes and the remaining ¼ teaspoon salt and cook covered over medium low heat for another 10 minutes. By this time, the beans would have been well seasoned and the tomato will be absorbed by the beans. Stir halfway through to ensure that the beans don’t stick to the pan. (I used a non-stick pan but it might still stick since the mixture is not very wet).
3. Allow to cool and serve.