This recipe is adapted from "Peruvegan" by Vicki Cosio (Vicki Cosio, 2014).  The book is filled with creative, tasty recipes, including this black bean patty.  It’s great on a grill or cooked in a pan in a little oil.  Serve the burger on a bun or in a lettuce leaf.   Make a batch (or double batch) on the weekend and refrigerate the mixture.  Then, cook the patties as needed during the week for a quick and delicious meal.  If you do not have a food processor, you can finely chop the walnuts and veggies by hand.

 

15 oz. can cooked black beans drained, but not rinsed

2/3 cup walnuts, chopped

½ of a large red pepper

1 medium carrot

1 small onion

½ cup chopped cilantro

4 T Bragg Liquid Aminos

2½ T ground flax seed

2 T nutritional yeast

2 tsp. cumin

1 tsp. smoked paprika

1 tsp. garlic powder

2/3 cup vital wheat gluten

 

Place the drained beans in a large bowl and mash with a fork.  Place the walnuts, red pepper, carrot and onion in a food processor and pulse until mixture is blended (veggies finely diced).  Remove the mixture from the food processor and add to the mashed black beans.        

                                           

Add all remaining ingredients EXCEPT the vital wheat gluten and mix until combined.  Add the vital wheat gluten and, using your hands, work the gluten into the mixture for a minute or two. 

 

Form the mixture into patties and fry in a little oil in a pan or lightly brush both sides of the patty with olive oil and cook on a medium high grill turning once, until both sides are well browned.