As I have recently been delving into a predominantly vegetable and fruit-based diet, I have have had plenty of time to research, cook, and re-invent some of my favorite meals. One of which is the classic veggie burger. Rather than choking down a dessicated, relatively expensive, store-bought, freezer-aisle special, try these tasty, homemade black bean burgers! They are naturally constructed, moist, friendly, flavorful, filling and easy to make. (The following recipe makes four large, dinner-sized patties.)
Drain and bathe a can of whole black beans.
Mash virtuously with a fork in a large bowl. Add a pinch of salt and seasoning. I usually go for cumin and paprika, but curry powder is tasty as well. You can also add a tablespoon of whole wheat flour if you are worried about the burgers falling apart and would like to employ a trustworthy binding agent.
Add two or three minced garlic cloves, a cup of drained corn, and some finely-chopped green or red peppers. I generally cook sans onion, but feel free to substitute a half cup of chopped onions for the corn.
Mix together and chaperone. Once the ingredients have combined forces, form them into aesthetically-pleasing patties.
Heat a pan with a bit of olive oil and drop in your newborn burgers. Cook them for several minutes on each side or until brown. Top with cheese if desired.
Serve on a toasted bun or some grainy whole-wheat bread with mayo, ketchup, and mustard to flavor. Pile on ostentatious toppings such as tomatoes, fresh field greens, and delicate slices of avocado. Serve with a pile of taro or potato chips on the side.