Baja Black Bean Burgers

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.

Serves 2.