I may be a freak of the American south, but I’m really not that big a fan of hamburgers. Black bean burgers on the other hand, I absolutely love. Probably because they’re frequently flavored with Latin American spices, but I just love them. Oddly enough, I never made them until last night. I thought they’d be too hard (how do you turn beans into a cohesive patty?). Boy, was I wrong. These are cheap and easy (ha), and oh so delicious. And they’re healthy! There’s no reason for you not to make these immediately.
4 cloves garlic, minced
1 t cumin
1/2 t cinnamon
1 T dried minced onions
1 can unseasoned black beans
1 T and 1 t hot pepper vinegar, separated
2 T celery flakes
1 t Hungarian paprika
1 c fresh cilantro, chopped
4 Flavorino tomatoes
juice of 1/2 lime
2 crusty rolls
In a medium saucepan, saute garlic with cumin, cinnamon, and minced onion flakes 2-3 minutes, just until fragrant. Pour in beans and add 1 T hot pepper vinegar, celery flakes, and paprika. Simmer until the liquid has cooked off.
Meanwhile, make your guacamole topping, mashing together avocado, tomatoes, vinegar, cilantro, and lime juice.
Once the beans have cooled to a temperature that’s comfortable to handle, slice your rolls in half and toast them until light brown and crunchy. While the rolls are toasting, form beans into two patties, gently mashing them into balls and then flattening. In a nonstick skillet over medium heat, let them brown for about 2 minutes on each side, until hot through again.
Put a patty on the bottom of the roll, and spread a good dollop of guacamole across the top. Add any other toppings you’d want, like hot sauce, sliced onion, lettuce, sliced tomato, sour cream, or cheese, and enjoy.
(Sorry about the lack of pictures–my hands were covered in beans)