Toasted pecans are the key to these black bean beauties. Serve as you like (perhaps in a lettuce wrap?). I put them on whole wheat buns smeared with aïoli and dressed with lettuce and tomato.
Author: Annelies Zijderveld
Recipe type: Entree
Cuisine: American
Serves: about 8 veggie burger patties
Ingredients
1 tablespoon olive oil
1 medium red onion, finely chopped (1 cup)
1 small carrot, shredded (½ cup)
½ medium green bell pepper, seeded and finely chopped (½ cup)
Preheat your oven to 350°F, and line an 18-inch sheet pan with parchment paper.
Place a 2-quart fry pan over medium-low heat for 1 minute. Swirl in the oil to coat. Sauté the onion, carrot, bell pepper, garlic, and salt for about 8 minutes, or until the onion is translucent. Turn off the heat.
Pour 1 can of beans into a large bowl. Pour the other can of beans into a food processor with the pecans and cooked vegetables and pulse to a coarse paste.
Add to the pulsed mixture to the whole beans. Mix in the eggs, breadcrumbs, and red pepper flakes.
Mound ½-cup patties onto the baking sheet, pressing lightly to flatten. Leave an inch of space between each patty.
Bake the burgers for 45 minutes, or until dry and a bit crisp.
This recipe is reprinted with permissions from Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing. Photo credit: Stephanie Shih.