Black bean and corn burger
You can use black beans or pinto beans for these burgers. Cook the beans until they hold their shape but are tender and melt in the mouth. If you refrigerate the patties, microwave them for 30-45 seconds before you fry them to ensure they are warm all the way through when you.
FOR 6 4 inch wide and 1.25 inch thick burger patties
250 grams black beans or pinto beans, boiled until very tender, drained completely
1 cup onion finely chopped white or red onion
1 cup fresh boiled kernels of corn, drained
1 red bell pepper finely chopped
1 orange bell pepper finely chopped
1 tablespoon finely chopped celery stalk
2 tablespoon finely chopped carrots
3 tablespoons finely chopped garlic, peeled
1 tablespoon chipotle sauce or a good quality hot sauce like Thai chili, Sriracha, Tabasco
75 grams boiled, peeled and mashed potato
1/5 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 cup vegetable oil
2 tablespoons fresh coriander leaves/ cilantro finely chopped (optional)
1.5 cups fresh dried breadcrumbs or Panko
6 good quality burger buns (brioche buns are great)
Mayonnaise egg or eggless
cornichons or gherkins
Heat oil in large pot on medium heat and add onions, both bell peppers and celery. Saute 1-2 minutes.
Add corn and carrots and saute 1-2 minutes. Add garlic and saute another minute. Stir in black beans and saute 3-4 minutes. Cook until beans are very soft and mixture is dry. Use a potato masher to mash the ingredients lightly just enough to incorporate them. Switch off flame. Add potato, chilli sauce, cumin and cinnamon and mix well. Season with salt and adjust to taste. When mixture cools stir in coriander leaves.
Divide into 6 portions and form patties.
Dip generously in breadcrumbs pressing down lightly to insure the entire patty is coated.
Fry on medium heat in a non stick pan in vegetable oil until golden on all sides. Serve with buns and optional garnishes.