1 cup - dried black beans, soaked for a few hours and cooked until tender, then drained (you can skip the soaking if you use a pressure cooker). Substitute, if you like, with 2.5 cups - of canned black beans, drained.
1 cup - garbanzo bean flour or chickpea flour or besan
1/2 cup - rolled or instant oats
1/2 cup - cooked brown rice
1/2 cup - walnuts
1/4 cup - frozen corn kernels
1 onion, chopped
1 tsp - red chilli powder (reduce, for less heat, or substitute with 1 chipotle chilli in adobo sauce)
1/2 cup - minced savory herbs (like sage, marjoram, oregano or thyme)
2 tsp - garam masala
Salt to taste
How to Make Fat-free Black Bean Burgers
Put all the ingredients into a food processor, and process until they become grainy but ensure they are still textured.
Heat a cast-iron or non-stick skillet and spray lightly with oil.
Form two-inch discs with the burger batter and drop them into the skillet.
The batter will be a little runnier than you'd expect, but it will set and form into firm patties as the burger cooks.
Flip over when the underside is golden-brown, and cook on the other side about 3-4 minutes.
Serve hot with salsa, guacamole, and atop a delicious roll.
Recipe courtesy: Holy Cow Vegan
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