Black Bean Burgers
1 (15 ounce) can of black beans, rinsed and drained
1 (15 ounce) can of black eyed peas, ( I used pinto beans) rinsed and drained
1/2 C finely chopped red bell pepper
1 C finely chopped scallions ( I used about a Tablespoon of chopped, dried onions instead of the scallions)
3 Tablespoons finely chopped fresh cilantro
1 Tablespoon plus 2 tsp. Jamaican curry powder ( I used about a Tablespoon of regular curry powder instead of the Jamaican)
1 tsp salt
1/4 C vegetable broth
2 tsp fresh lime juice
1 C panko bread crumbs
Preheat oven to 400 degrees
In a medium bowl, use a small potato masher (or a strong fork) to mash the beans. They should be good and mushy but not totally pureed, with a few beans still identifiable in the mix.
Add the red pepper, scallions, cilantro, curry powder, salt, broth, and lime juice and mix well. Mix in the panko bread crumbs until it all holds together. Refrigerate for 10 minutes or so.
Line a baking sheet with parchment paper. Form the burger mixture into 8 patties that are about 1 inch thick. You can spray the parchment paper with olive oil spray and then spray the tops of the burgers as well. I didn't do this and they turned out fine. Bake for 15 minutes. Flip the burgers and bake for 12-15 more minutes, or until nicely browned.
These are very easy and quite tasty! I've made them twice. The first time I served them on whole wheat flat buns with cashew "mayo". Last night I served them on top of wild rice and then added some of the cashew sauce on top. Butternut squash and Brussels sprouts on the side. Both of the cashew recipes are listed on my blog. Another option is to serve with nectarine salsa, which is included in the same recipe book that I got the burger recipe from. The salsa recipe is as follows:
2 nectarines, diced into 1/4 inch pieces
1/4 C. finely diced red onion
2 T chopped fresh cilantro
1 T fresh lime juice
1 jalapeno, seeded and finely chopped
1 tsp agave nectar
Simply mix everything together in small bowl.