I do not like cumin. There I said it. Why does every black bean burger seem to have a Tablespoon of cumin? Now, if you like cumin, then just add some to this recipe. If you don’t, well, you will probably love these healthy, yummy burgers. They freeze well if you happen to have left overs.
The beans: Do you have a pressure cooker? Are you afraid to use it? If you cook regularly, and love beans as I do, you gotta start cooking them from scratch. It is so easy once you get the hang of it. All the hype about soaking over night, no more. For black beans, all you do is put a 1 cup of black beans to 4 cups water. Guess what? The “salt will make your beans tough” is a myth! Go ahead and salt the water to taste. That will give a nice flavor to the beans. Add epazote if you have it. That is said to do a couple things; decrease the gas inducing quaility of the beans, and add a distinct but subtle, classic Mexican flavor.
Soon, I will be offering cooking classes at the new cafe and will do a whole lesson on pressure cookers and beans!
Okay on to the recipe:
Ingredients:
1 1/2 cups black beans-partially drained (canned or home-cooked)
1/2 cup shredded carrots
1/4 cup fresh chopped cilantro
1 Tb. Chipotle Chile powder (adjust for heat-you can use other chile powders here too. Most commercial chili (note the spelling) powders are really a combination of various spices, not just chile in the Mexican sense which means a fresh or dried pepper. Also, almost all commercial brands contain cumin, cumin-haters beware!)
1-11/2 teaspoon salt or MSG-free Adobo
1/2 cup fine cornmeal or Masa Harina (the flour used to make corn tortillas)
1/2 cup flour or gluten free flour mix
Mix together with wooden spoon. Use a potato masher to mash up the beans a bit.
You should be able to create a patty in your hand. If too wet, add a bit more cornmeal or flour or both.
Optional Ingredients to add after mashing: 1/2 cup sweet corn, 1/4 cup mild canned green chiles, 1/2 teaspoon liquid smoke.
Heat up 2 Tablespoons olive oil in a cast iron skillet Medium low. the burgers should sizzle when placed in the hot oil. Cook to brown on each side, about 5 minutes. I like them crispy so I flip them twice. Drain on a brown paper bag.
Serve on a bun with the usual burger fixings or on a plate with fresh salsa, avocado, hot sauce. You know what to do here right??
