Ingredients: |
Ingredients: 4 jalapenos, cut in half lengthwise and seeded 2 (15 oz) cans black beans, rinsed 1/2 cup medium firm tofu - (or nonvegan substitution is 2 large eggs) 5 tbsp olive oil 1 tsp ground cumin ¼ tsp salt ⅛ tsp cayenne pepper 1 cup panko bread crumbs 1 red bell pepper, seeded and finely chopped ¼ cup minced cilantro 1 shallot, minced 4 oz vegan cream cheese, softened (I like Go Veggie Cream Cheese) 6 oz Vegan cheddar cheese (optional)
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Directions: |
Directions:Heat broiler to high. Place jalapenos, cut side down, on a foil-lined baking sheet and broil until totally blackened, about 10-15 minutes. Cover with the foil immediately upon removing from the oven and let sit for 5 minutes. remove the skin and finely chop the flesh. Set aside. Meanwhile, place 2½ cups beans in a large bowl and mash until smooth. In a separate bowl, whisk together the tofu, 1 tbsp oil, cumin, salt, and cayenne. Stir together the mixture, remaining beans, panko, bell pepper, cilantro, and shallot. Mix into the mashed beans. In a small bowl, whisk together the jalapenos and cream cheese. Form the burger mix into 6 patties. Divide the cream cheese mixture among the patties and stuff inside them so that the black bean mixture completely surrounds them. Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in the skillet. Cook until browned on both sides, about 4-5 minutes per side. Repeat with remaining oil and patties. Serve warm, topped with cheddar cheese. These keep in the fridge for a week. |