INGREDIENTS:
5 tablespoons olive oil
1 small onion, chopped
1 medium red bell pepper, stemmed, seeded, deveined, and chopped
4 large cloves garlic, minced
½ cup mushrooms, chopped
½ teaspoon ground cumin
¼ teaspoon turmeric
2 tablespoons ketchup
1/3 cup pecans
1 ½ cups cooked or canned black beans, drained (save liquid for chile)
1 cup cooked brown basmati rice
2 cups fresh bread crumbs---preferably from 9-grain/whole wheat bread
1 ½ teas. sea salt
½ teas. pepper
Hot pepper sauce such as Tobasco
PREPARATION:
1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook stirring frequently, for 4 minutes; then add mushrooms. Saute all until soft and onions are translucent, about 8 minutes. Add cumin, turmeric and ketchup. Cook for l minute.
2. In the bowl of a food processor, chop pecans. Add onion mixture, beans and rice. Process until combined, being careful not to pulverize the mixture. Transfer to a large bowl. Add bread crumbs and mix well. Season with salt, pepper and hot pepper sauce. Optional: let chill in refrigerator, making burgers easier to handle.
3. Heat 2 tablespoons olive oil over medium high heat in a large nonstick skillet. Make patties or drop ¼ cup balls of bean mixture into skillet then flatten into 3-inch patties. Cook until golden brown 3 to 5 minutes per side. Repeat process with remaining 2 tablespoons oil and bean mixture.
Note: Cooked black bean burgers freeze well.
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