- 2 (14-ounce) cans black beans, rinsed and drained, divided
- 3 tablespoons mayonnaise
- 1/3 cup plain dry bread crumbs
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crumbled
- 1/4 teaspoon cayenne
- 1/4 cup finely chopped cilantro
- 3 tablespoons vegetable oil
preparation
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total.
I thought these turned out pretty well. I made them way smaller than the recipe called for since we aren't doing them on buns. I made them a long time ago and made them big and they were good on a crisp toast. This time I decided to serve them with chips, saute'd red peppers and onions and creamy cilantro rice.
Rice ingredients:
1 block firm tofu
lemon juice
cilantro
1 clove garlic
olive oil
This recipe called for sour cream, but I substituted a vegan sour cream recipe I found on vegweb.com to make it dairy free. All ingredients go into the blender until smooth, then stir in the rice. I was really hesitant to sub tofu for sour cream, but I actually really like the way it turned out! I highly recommend it and will make it again for sure!
