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
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.