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Black Bean Burgers with Corn Salsa [vega




Source of Recipe


"Simple Meals: June 2005: Better Burgers," Organic Style, June


Recipe Introduction


Even carnivores will love these amazing burgers. You can use any type of bean.
Preparation time: 25 minutes
Total time: 1 hour 50 minutes (includes 1 hour chilling time) Makes four 3 1/2-inch burgers


List of Ingredients




1/2 cup coarsely chopped onion
2 cloves garlic, peeled
1 teaspoon ground cumin
1 1/2 cups canned black beans (or black soybeans), rinsed and drained
1/2 cup coarse dried bread crumbs
1/2 cup chopped fresh cilantro leaves
3/4 cup walnuts, toasted and finely chopped
Kosher salt and freshly ground pepper
[equivalent of] 1 large egg, beaten

Corn Salsa
1 cup corn kernels, fresh or thawed
1/2 cup seeded and diced tomato
1 scallion, chopped
1 1/2 tablespoons chopped fresh cilantro
2 teaspoons seeded and minced jalapeño chile pepper
2 teaspoons fresh lime juice

Guacamole
2 small Haas avocados
1 tablespoon fresh lime juice

2 tablespoons olive oil
4 English muffins


Recipe



1. In a food processor fitted with a metal blade, place onion, garlic, and cumin; pulse until coarsel chopped. Add beasn, bread crumbs, and cilantro; pulse until just combined (don't puree). Transfer mixture to a bowl; stir in walnuts. Season withe salt and pepper. Fold in [vegan] egg [substitute] and stir until combined. Form into four 3 1/2-inch patties.
(If burgers seem very wet, add 1/4 cup bread crumbs.) Chill patties, covered, at least 1 hour, and up to 1 day.
2. Meanwile, in a small bowl, stir together salsa ingredients. Add salt to taste. Set aside. Peel, pit, and mash avocados in a medium bowl with juice and salt to taste. Cover the surface of the avocado with plastic wrap to seal out air. Set aside.
3. In a large skillet, heat oil over medium heat until hot; cook patties until light brown, 4 to 6 minutes on each side. Toast muffins. Place a spoonful of guacamole on muffin bottom; add a burger, some salsa, a muffing top, and serve.