Black Bean Vegan Mini Burgers
Jennifer R. from the UK sent in this recipe for Black Bean Vegan Mini Burgers!
Note: This amount makes about 12 tiny or 8 small burgers; multiply to suit your needs proportionately. It keeps pretty well in the refrigerator for a few days, and freezes well too, so it makes sense to make in some quantity.
2 cups of cooked or canned black beans, drained
2 tsp finely chopped ginger
3 Tbsp chopped green onion
1/2 cup chopped fresh mushrooms
2 Tbs. chopped walnuts
1/2 cup rice flour
1 tsp cumin powder
2 Tbs olive oil
For the sauce:
4 Tbs tomato paste
a few drops of Tabasco
1 Tbs maple syrup
Preheat the oven to 400°F. Chop up the ginger, green onions and mushrooms finely, and sauté in about half of the olive oil until the mushrooms are wilted and brownish. Chop up the nuts. Add them to the sauté pan to toast a bit. Reserve a couple of spoonfuls of the beans. Mash up the rest of the beans with a masher or in the food processor. Add miso and process until it's fairly smooth. Add the spice and rice flour and process again. Add the sautéed vegetables, the reserved beans and the nuts, and pulse-process until mixed (you want some of the texture to remain). Divide the mixture into 8 to 12 portions. With moistened hands, make into flat little patties. Cook to your desired temperature. Enjoy!
Sounds delicious! Thanks, Jennifer!