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Black Bean Burgers

black bean, burgerI once saw someone make black bean burgers on TV, and knew, right then and there, that I could not rest until I purchased my own food processor. If you are at all serious about cooking, particularly cooking from scratch, a food processor is a tool that, once you have it, you’ll wonder how you ever survived without one.

I thought these would be a nice healthy end to my first week blogging at Babble.com.  I made mine without the eggs, and was therefore vegan.  However, the mixture can tend to be a little on the soft side.  So if that is a problem, and you would like the burger to be firmer, and more the texture of meat, then I would add the eggs to give it a little more stability.

black bean burgers

3 tablespoons olive oil
1 small onion, diced
1 clove garlic, minced
1/4 teaspoon chipotle chili powder
3 cups cooked and drained black beans or 2 14 ounce cans, rinsed and drained
1 cup cooked brown basmati rice
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs (optional)

1. Heat 1 tablespoon olive oil in a small skillet, set over medium-low heat. Add the onion, and cook until tender, about 10 minutes. Add in garlic and chili powder and cook for one minute more. Remove from heat and place in a food processor fitted with the steel blade.

2. Add in beans, rice, salt, pepper, eggs (if you are using them), and remaining olive oil. Pulse in the food processor until all ingredients are well incorporated (Mixture should be very thick, and you will probably need to scrape the sides of the processor bowl a few times to get things going, so watch out for the blade!).

3. Divide mixture into sixths, and shape each portion into burgers. Freeze on parchment paper. When ready to serve, heat more oil in a nonstick skillet set over medium-low, and brown until cooked through. Serve on buns with lettuce and tomato.

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