Black Bean Burgers

Today I am introducing the first character in our cooking team, Friar Tyst, otherwise known as the frying expert, the silent photographer, the french toast master…need I go on? He produces the photographs for this blog along with the fried foods. Today’s Friar Tyst masterpiece is Black Bean burgers, in the words of the great friar, who doesn’t love burgers? Especially burgers that are good for you! Black beans and other members of the bean family have often been known as meat alternatives, and not only that, vegetarian burgers have a very similar texture to hamburgers. In the words of the Friar, when you add the right spices and flavors, it is hard to tell the difference!

The Friar’s Masterpiece: 2 15 oz. cans of black beans (drained), 1 large carrot, 1 small yellow onion, 3 green onions, 1 small bell pepper, 1 can of sweet corn, 1 1/2 cups breadcrumbs, 1 egg, 1 tsp. cumin, 1 tsp. salt, 1 tsp. garlic powder, 1/2 tsp. black pepper, 1/4 tsp. red pepper flakes, 2 tbsp. cornstarch, 2 tbsp. butter, 1/3 cup olive oil.

Chop the carrot, yellow onion, and bell pepper into large chunks. Place into the bowl of a food processor with the spices, pulse until pureed. Meanwhile, in a separate bowl mash the black beans with a potato masher, add the pureed vegetables and stir well.  Place two slices of bread into the bowl of your food processor and pulse until breadcrumbs form. Add the breadcrumbs, cornstarch, green onions, and sweet corn to the black bean mixture, stir until just combined. Form patties and fry in batches with butter and olive oil  until fully cooked. Serve warm on toasted wheat buns with desired toppings. Let me assure you, Frier Tyst did his thing and it was delicious.

 (Frier Tyst was not available for photographs tonight, he was too busy frying)