Black beans and brown rice flour come together for a hearty, well-seasoned veggie burger with a satisfying bite. Pile it on a bun with your favorite toppings, or make mini versions for a crowd-pleasing appetizer.
Ingredients
- 1 can unsalted black beans, drained, liquid reserved (or 1-1/2 cups beans)
- 1/2 onion, minced
- 3/4 tsp unrefined sea salt, or more to taste
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 tsp garlic powder
- 1/4 cup brown rice flour
- 2 Tbsp corn meal
- 2 Tbsp liquid from beans or water
- Oil spray
Method
- Mix all ingredients together well, mashing the beans coarsely. Using your hands works the best.
- Spray a pan liberally with oil spray. Get the pan very hot on medium/high heat — you want to hear it sizzle when you place the burgers in.
- Patty each burger. If they need more moisture, add a touch more water. If they are too loose, add a little more cornmeal.
- Cook approximately 4 minutes on each side.
A great hors d'oeuvres idea: make tiny burgers about 1 1/2" in diameter and garnish each with a slice of fresh or pickled jalapeño.
