Black Bean Veggie Burger
 
 
Ingredients
  • 1 small cob of sweet corn
  • 1/4 sweet yellow onion, diced
  • 3 cloves garlic, minced
  • olive oil
  • 1 can Black Beans, drained and rinsed
  • 1 can Chick Peas, drained and rinsed
  • 2 carrots grated
  • 1 egg white** (omit for Vegan)
  • 2 teaspoons ground cumin
  • pinch salt
  • black pepper
  • 3/4 cup panko breadcrumbs
Instructions
  1. Set a small pot of water with a pinch of salt to boil over high heat, add the cobb of corn and cook until tender. Drain, let cool and slice off the corn.
  2. Meanwhile, add a splash of olive oil to a small frying pan and heat on medium high. Add the onion and garlic and saute until softened, about 7 minutes. Set aside and let cool.
  3. In a food processor, add the black beans, chick peas and egg white. Pulse to combine and beans and peas become a paste. Transfer to a bowl, add the onion and garlic mixture, corn and grated carrot and stir to combine. Add the panko bread crumbs and the seasonings: cumin, a pinch of salt and pepper or more to taste, then mix well. Form into patties about 1/2 inch thick.
  4. Heat a splash of olive oil in a non-stick or cast iron frying pan over medium high heat. Add the patties, frying until lightly browned, then flip to brown the other side. Serve as you would any hamburger.
Notes
**We had difficulty with our food processor so needed to add the 1/2 egg white to get the beans blended. If you have a sharp blender or processor, you won't need the egg white and this would make a Vegan recipe.

These do NOT freeze well, the texture becomes crumbly once thawed so these are best made and eaten the same day.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/06/24/black-bean-veggie-burger/