When I gave up meat about 7 years ago, I became a veggie burger fanatic. Many veggie burgers are made with a bean/oatmeal or nut base, but I prefer a black bean or pure vegetable base. After trials of playing with black bean concoctions, I quickly landed on this one. It is just the right consistency and of course includes my favorite spices - cumin and coriander. Soy sauce (like marmite) adds a sort of "meaty" flavor. As for the pita, I never dreamed of putting a burger in pita until my first visit at the warm and cozy Broome Street Bar in Soho , a favorite haunt since 1996.
Black Bean Burgers
1 15 oz can of black beans, rinsed and drained
1/8 c egg whites
1/4 c panko bread crumbs
2 T sweet yellow onion, minced
1/2 t garlic, minced
1 T soy sauce
1/2 t ground cumin
1/2 t ground coriander
freshly ground black pepper, to taste
2 pitas or English muffins (Ezekiel)
2 pinches baby spinach or arugula
* and for the condiment, I like these burgers best with something sweet and spicy, I alternate between my Fruit Salsa and the Chipotle And Date Chutney, which I used today.
Preheat oven to 350 degrees.
Spread black beans on a plate and mash them with the back of a fork. Continue until about 75% of the beans are mashed. Transfer beans to a bowl and combine with remaining burger ingredients.
Form two patties, place on a baking sheet and cook for 8 minutes. Turn the burgers over and cook until firm, 7-10 additional minutes, until firm. Gently place each patty in pita bread and add your condiment and greens.