Black bean veggie burgers, from Gael
Gael made these on 2-5-11. They were OK. Rob liked them more than I did. They smelled great and didn't taste bad but when they were grilled they stuck to the grill and burned kind of fast.
•19 oz can black beans
•1/3 cup coarsely chopped onion
•1 garlic clove, minced
•3 tbsp barbecue sauce or ketchup
•1 tbsp Worcestershire or 1-1/2 tsp (7 mL) HP Sauce
•1 tsp vegetable oil
•1/2 tsp salt
•1/2 tsp ground pepper
•1/3 cup all-purpose flour
•1/2 cup store-bought dry bread crumbs
•1/2 cup shredded nippy cheddar
•6 sliced hamburger buns (optional)
1.Drain beans, then rinse with cold water. Drain well, then pat dry with paper towels. Place in a food processor fitted with a metal blade. Add onion, garlic, egg, 2 tablespoons (30 mL) barbecue sauce, Worcestershire, oil, salt and pepper. Pulse just until beans are about the size of peas. Don't purée. Turn mixture into a large bowl.
2.Add flour. Stir in with a spatula until evenly mixed. Sprinkle with bread crumbs. (Only store-bought bread crumbs or crackers ground in a processor until very fine will work.) Stir in. Mixture will be very thick. Scatter with cheese and work in with your hands. Divide mixture into 6 portions. Using well-floured hands, shape into burgers, about 1/2 inch (1 cm) thick. If making ahead, refrigerate in a sealed container up to 1 day or freeze.
3.Oil grill and preheat barbecue to medium-high. Place burgers on grill. Brush with remaining barbecue sauce. Barbecue with lid down, turning once, until hot, from 8 to 10 minutes. Serve on buns with salsa, if you like.