September 2nd: Black Bean Burgers

I am not sure if my husband has ever eaten a veggie burger willingly in his life and I am almost certain he has never had seconds. Until last night.

Black Bean Burgers
Makes 8 patties

3/4lb dry black beans
2 eggs
1/2 c. frozen corn kernels
1/2 onion minced + several slices for topping the burgers
2 eggs
4 cloves of garlic minced
2 tbsp tapioca starch (can sub corn starch)
salt & pepper
1 tbsp balsamic vinegar
1 tbsp cumin
1 tbsp smoked paprika
1 tsp old bay
1 tsp sambal olek
1 tsp oregano
shake of cayenne, to taste

Seasoned Mayo:
Mix mayonnaise with equal parts garlic powder and smoked paprika. Shake in ancho pepper to your liking. Stir and refrigerate to let the flavors come together before serving.

To Make the burgers:
Soak black beans overnight or hot soak (boil for 2 minutes and then allow to cool at least 1 hour). Rinse and drain. Cook until tender, even slightly over cooked. Rinse and drain well. Mix beans,vinegar, onions, garlic, corn and seasoning. Mash with a potato masher until well smushed but not completely lifeless. Allow to stand 1 hour or refrigerate up to 24 hours to let the flavors come together a bit. Just before cooking mix in the tapioca starch and eggs. Form patties and bake on an oiled sheet at 350. Time will depend on patty size. Flip about half way through. Optional: Pan fry cooked patties for some extra flavor.

Serve on buns (or in our case, fresh baked gluten free bread)with seasoned mayo, lettuce and onion. Roasted red peppers would be excellent as well if you have any.

These were really delicious. I can't believe what a hit this was. We will certainly be making this on a regular basis, but unfortunately not until next month as I used up the last of our bread mix and I am not sure these burgers will fly with no buns.