Ingredients: |
Ingredients: 1/2 cup almonds
1 tsp ground coriander
1 garlic clove
1/4 medium onion, finely chopped
1 cup coarsely chopped fennel bulb or celery
3/4 cup coarsely shopped cilantro (stem and leaves)
1 - 15 ounce can black beans, drained
1/2 medium red bell pepper, finely chopped
1/4 cup rolled oats
1/2 tsp salt, or more to taste
1/2 tsp ground black pepper, or more to taste
1/2 cup bread crumbs
1 1/2 tbsp olive oil, or more as needed
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Directions: |
Directions:1. In a food processor, blend almonds until finely chopped.
2. In a dry skillet over medium-high heat, toast the chopped almonds with the coriander, shaking the pan to prevent it from burning. Remove from heat when lightly toasted, or about 2-3 minutes. Move to a large mixing bowl.
3. Hand chop the onion and add to the large mixing bowl.
4. In the food processor, pulse/chop the garlic, fennel/celery, cilantro and red pepper. You may need to chop in small batches and add to the large mixing bowl once chopped.
5. In the food processor, pulse/chop the black beans. Do not over chop, try to keep some beans whole. Over processing will make a mushy paste.
6. Add the oats, salt, pepper. Add additional salt and pepper to taste.
7. Add bread crumbs until you have a texture that it not too wet and will mold nicely into veggie burgers. Form the burgers into thin patties (about 1/4 inch thick).
8. Preheat the skillet over medium heat. Add a small amount of oil, and good burgers about 3-5 minutes on each side. You may need to cook them in batches.
Serve with hamburger buns, cheese and condiments.
You can add/substitute any veggies you have into the burger. |
This recipe for Black Bean Veggie Burgers is from