| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | New, Vegtime6 | 6 | Servings |
INGREDIENTS
| 30 | oz | Canned black beans, rinsed |
| and drained | ||
| 1/2 | t | Salt |
| 1 | T | Olive oil, divided |
| 1/2 | Red onion, diced | |
| 1 | Jalapeno chili, seeded and | |
| minced | ||
| 1 | t | Minced garlic |
| 1/2 | c | All-purpose unbleached |
| flour divided | ||
| Salt and pepper, to taste | ||
| 1 | T | Chopped fresh herbs |
| such as parsley & thyme and | ||
| oregano | ||
| 1/2 | t | Cumin powder |
| 1/2 | t | Cayenne |
| Banana Ketchup | ||
| see separate recipe |
INSTRUCTIONS
MAKES 6 BURGERS VEGAN Place half the beans and 1/2 teaspoon salt in food processor; puree until smooth. Transfer mixture to medium bowl; set aside. Heat half the oil in nonstick saute pan over medium heat. Add onion, chili and garlic. Cook until fragrant, about 2 minutes. Add 1/4 cup flour and cook, stirring constantly to prevent scorching, for 5 minutes. Add to bean puree in bowl. Place remaining beans in bowl with pureed mixture. Stir to combine and season with salt and pepper. Form mixture into 6 patties of equal size. Place patties on baking sheet lined with plastic wrap. Cover with more plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 350 degrees. In non-stick saute pan, heat remaining oil over medium-high heat. Combine remaining flour, herbs and seasonings in shallow dish. Coat patties with flour mixture and saute until lightly crisp on each side, about 2 minutes. Transfer sauted patties to baking sheet and place in oven until cakes are hot, about 5 minutes. Serve if desired on rolls with Banana Ketchup. Makes 6 servings. NOTE: When working with fresh chilies, avoid getting chili juice on your hands by wearing kitchen gloves or slipping plastic bags over your hands. Also avoid touching your face, especially the eyes, nose and mouth as the juices can cause an unpleasant burning sensation. PER 4-INCH BURGER WITH 1 TBS. KETCHUP: 160 CAL; 7G PROT.; 2G TOTAL FAT (0 SAT. FAT); 33G CARB.; 0 CHOL., 805MG SOD; 7G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999. Recipe by: Vegetarian Times Magazine, April 1997, page 44 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 497
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 9.8mg
Sodium: 727.6mg
Potassium: 626.2mg
Carbohydrates: 84.1g
Fiber: 14.1g
Sugar: <1g
Protein: 21.7g