From the Kitchen of Terri Bergman
Black Bean Burgers
SERVES: 6
LEVEL: Presto-easy!
INGREDIENTS
2 cans Black Beans drained (or use ½ black and ½ kidney beans)
1 Cup corn (fresh is a little more special)
1 Cup *Brown Rice cooked and cooled
2 green onions chopped thinly
Optional: ½ Red Pepper chopped very finely or pimentos chopped finely
1 Egg
1 tsp of The Amazing Heat (I like it heaping!)
2 tsp of The Amazing Rub (to sprinkle and brown those outsides while adding taste)
DIRECTIONS:
Drain Beans, put in large bowl and mash leaving some whole, add corn, brown rice, green onions, chopped red pepper, egg and sprinkle and mix in 1 heaping tsp of Amazing Heat.
Mix up until all ingredients until incorporated. I like to line baking sheet with parchment paper, and place ½ cup size scoops onto sheet leaving room in between to flatten them out. This should make at least 6 generous size portions. Cover with wax paper and flatten each scoop into a burger size. You can refrigerate, or freeze at this point.
To prepare; add oil to skillet, (cast iron works marvelous) and cook until browned on each size (approx 3 minutes).
Serve plated with a salad or on a bun with toppings. Favorite way to make these burgers sing….Lime Cilantro Creme, see recipe!
Lime Cilantro Crème
1 Cup Yogurt (Faye is thick and creamy @2%)
1 heaping tablespoon of your best mayo
2 Tblsp. finely chopped Cilantro
1/2 good size lime, completely juiced ( lime zest would be good also here)
1 tsp Amazing Rub (this is the sweet and spices to balance the lime/yogurt zip)
Salt/pepper to taste
*Brown Rice:
1 cup of uncooked Brown rice
2 cups water or vegetable stock
1 tsp of Olive Oil
a little salt, or soy sauce
Bring rice to low boil in water, turn down to a very low simmer, cook for 35 minutes, shut heat off, let sit for 15 minutes. (this is enough for a double bean burger recipe, or great refrigerated and used in salad or soups)
Terri