Black Bean Burger

For the Patty:
  • Black Beans – 1, 15 oz can, drained and rinsed
  • Olive Oil – 1 tbsp
  • Onions – 1/2 cup, chopped
  • Garlic – 2-3 cloves, chopped
  • Mushrooms – 1/2 cup reconstituted Chinese mushrooms, chopped
  • Bell Pepper/ Capsicum – 1/2 cup, chopped
  • Taco Seasoning – 1 tbsp or to taste
  • Shredded Carrots – 1/2 cup
  • Whole Wheat or Whole Grain Bread – 1 slice
  • Cooked Brown Rice – 1 cup
  • Corn  kernels– 1/2 cup
  • Fresh ground black pepper
  • Salt 
  • Pickled mild chillies – (optional)
  • Soy Granules – 1/2 cup
  • Instant Oats – 1 cup
  • Cilantro – 3 sprigs, including the roots, finely chopped
  • Eggs – 2, lightly beaten
  • Panko for coating
For the Burger:
  • Toasted Buns
  • Toppings
  • Dressings
  1. In a pan, heat up 1 tbsp of Olive Oil and add in the Onions and Garlic to slightly caramelize.
  2. Next add in the Mushrooms and let the moisture evaporate.
  3. and the Capsicum and cook for a minute.
  4. Add in Taco Seasoning and allow it to coat the vegetables and turn off the heat.
  5. Add in the finely shredded Carrots ,mix well, allow to cool aside
  6. In a Food Processor, break up a slice of bread into big chunks.
  7. Pulse the Food processor about 3-4 times till the bread crumbles.
  8. In the Food Processor, add Cooked Brown Rice, Corn, Cooked Vegetables, Salt, Pickled Jalapenos,
  9. Pulse about 6-7 times.
  10. Add in 3/4 of the can of Black Beans.
  11. Pulse for another 3-4 times till everything is mixed well.
  12. Transfer the mixture to a bowl.
  13. Add in the Soy Granules, Instant Oats, Cilantro & the balance of the Balck Beans.
  14. Mix gently but well.
  15. Good time to do taste test before adding in Eggs.
  16. Add in the eggs and mix well gently.
  17. Put the mixture in the fridge and allow it to rest for 30 minutes.
  18. In a bowl, pour out some Panko or other bread crumbs for coating the burgers.
  19. Heat a pan to medium with a tsp of Oil.
  20. Divide up the mixture into appropriate amounts and suitable for the number of servings
  21. Mould a patty with each portion and  dip them into the Panko Bread Crumbs and coat well.
  22. Cook each rissole and press down to flatten any irregularities.
  23. Drizzle a little Oil on the top and flip gently.
  24. Cook on the reverse side.
  25. Transfer to toasted buns or holding palte ready to assemble to personal tastes.