Black Bean Burgers

By Sarah-Lyn

Ingredients

• 1 can black beans (about 16 ounces), drained and rinsed
• 1 cup cooked brown rice
• 1/2 green pepper, chopped
• 1/4 cup onion, chopped
• 1/4 tsp cumin
• 1 tsp chipotle chili pepper (or chili powder of choice)
• 2 tbsp ground flax seed
• (1 tbsp. corn starch, optional)

Details

Servings 6
Adapted from blog.fatfreevegan.com

Preparation

Step 1

Start by sautéing the pepper and onion in a tablespoon of water, just until they start to soften. Mash the black beans and add the peppers and onions and the other ingredients; mix well.

Spray or brush a non-stick skillet with oil, and heat. Spoon the bean mixture into the hot skillet, forming patties. It's best to do this by dropping spoonfuls into the skillet and using the back of the spoon to shape; they don't do well if you try to form them into patties beforehand. Cook until well-browned on each side, turning once.

A note about the cornstarch: I made the first 3 burgers without it, and they were hard to turn without them falling apart. So I added a tablespoon of cornstarch to the remaining mixture. Those cooked up much more firm, but I don't think I cooked them long enough because I could taste the starch. I've reduced the amount to 1 tablespoon for the entire batch in my instructions above, but if you use it, be sure you cook them thoroughly.