August 26, 2012 by Explortation
Whilst thinking of making our own burgers, a brilliant idea came to us; black bean burgers using the plantains as a binder. This recipe won’t disappoint. Delicious and vegan!
Black Bean Plantain Burgers
Yields about 6 patties
- 1 can of black beans, drained
- 1 cup of cooked brown rice
- 1/2 cup quick oats
- 2 Tbsp cooking oil (I used grapeseed oil); additional oil for each patty
- 1 clove garlic minced (depends how much you like garlic)
- 1/2 cup red onion, finely chopped
- 1 green or red pepper, finely chopped
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dry ginger
- 1 tsp of corriander
- 1/4 tsp cayenne or chipotle pepper
- Salt and pepper to taste
- 1 Tbsp Braggs Liquid Aminos
- 1/2 cup cooked spinach, chopped
- 1/4 cup of frozen peas (thawed)
- 1 ripe plantain
In a medium sized bowl, mash black beans and brown rice together with a smasher or muddler until no beans are left whole.
Preheat a skillet with 1 tbsp oil and sautee garlic and onion until soft. Add bell pepper and fry until soft. Mix in cumin, paprika, pepper, and corriander.
Add sauteed mixture to beans and rice mixture along with the quick oats. Continue to mash until all ingredients are mixed well together. Add Bragg’s Aminos and salt and pepper to your liking.
Slice plantain (as you would a banana in your cereal) and fry in the same skillet as above using 1 tbsp of oil. Fry for about 5 minutes or until plantains are soft and start to turn a golden color. Add those to the bowl and smash ingredients again.
Finally, add spinach and peas to the the bowl and mix. The mixture should be sticky.
Divide mixture into about 6 (possibly 7) balls and flatten them into patties. Keeping them a little on the thicker side is best so they don’t fall apart. Cook each patty on medium heat until brown, approx. 7-10 min per side.