I adapted this recipe for Black Bean Burgers to suit what I had at hand and our tastes. Here’s what I did:
3 cups cooked black beans, 75% pureed with stick mixer
1 large clove garlic (giant), minced
1 large onion, chopped finely
2 tsp sweet paprika
pinch of very hot chilli powder
1/4 cup breadcrumbs
1/2 tsp salt
1/2 cup besan flour to coat patties
oil for frying
Set aside flour for coating. In a medium saucepan, saute the onion, garlic and spices until the onions are softened. Set aside.
In a suitable large bowl, blend the black beans until about 75% are pureed. Alternatively you could use a fork or potato masher. Mix in breadcrumbs, onion and spice mix.
Divide into 10 patties - roll and flatten, coat in the besan (chickpea) flour.
Fry in oil (I used organic sunflower) until crisp on both sides, about 5 minutes each side.
Everyone loved these served with tomato, lettuce, beetroot and sauce on wholemeal bread rolls. Some had a fried egg as well on their burgers.