I usually make these in the summer in traditional “burger form,” served on rolls with all the fixings. Recently the craving hit and I thought why wait? My winter version included a side of guacamole salsa and a mixed green salad. I also served them sans bun, making them a great gluten free option.
2 cups cooked black beans
1/3 cup fresh ground cornmeal (I used Mandan Bride from this year’s share)
1-2 tablespoons water, if necessary
1 garlic clove
1/4 small onion
1 small carrot
3/4 teaspoon ground cumin
1/4 teaspoon salt
black pepper to taste
1 tablespoon Olive Oil for frying
paprika (smoked or regular) for dashing on top
Everything can be easily mixed in a food processor. Just be careful not to over process. Start with the onion, garlic, and carrot and pulse for about 30 seconds. Add 1 cup of the black beans, cornmeal and spices and pulse just until combined. Add the remaining black beans and gently fold them into the mixture. If the mixture is too dry add the 1-2 tablespoons of water. Add slowly, you just want the mixture moist enough to form patties. Let mixture sit for 15 minutes. Add the olive oil to a cast iron skillet and heat over medium until the oil is good and hot. Place the patties in the skillet and cook about 5 minutes on each side. I like them “well done” and good and crispy so adjust the cooking time to your taste.