Wednesday, November 29, 2017

Burgers de frijoles negros



1 (15 ounce) can black beans, drained and rinsed

1/4 to 1/3 cup whole wheat flour

1/2 cup plain bread crumbs

1 teaspoon chile powder

1/2 teaspoon cumin

1/4 cup water

1 tablespoon ketchup

2 cloves garlic

1/2 an onion

Mini hamburger buns

Mash beans with a fork in a bowl. Break up all the beans, but be sure to leave some bean chunks in there (it should look a little like chocolate-chocolate chip cookie dough).

Add flour, bread crumbs, chile powder, cumin, water and ketchup but don't mix. Crush garlic in a garlic press or mince finely or grate. Grate the onion in through the large holes of a box grater.

Mix with a fork then mix with your hands, until firm and uniformly mixed (about a minute). You may need to add a bit more flour if it's too soft for forming into patties.

Preheat a grill on high.

Begin rolling mixture into balls about 1-2 inches in diameter then gently press into a patty about 3-4 inches across. I ended up with seven, but you may be able to stretch this to eight.

When grill is hot, dip a wad of paper towels in vegetable or canola oil and coat grill grate with oil. Repeat five or six times until grill is well-seasoned (thanks again Cook's). Place patties on grate, close lid and lower heat to medium-high or medium and cook, about 2-3 minutes per side until thoroughly cooked through. They should be firm and dryish.

Serve on grill-toasted buns (you can add mayo, but there goes the vegan-ness. Still, the mayo was good). Top with salsa, sour cream, ketchup, relish, lettuce, avocado, whatever you want.

(Tomado de Mike's Blog en el South Bend Tribune)

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