Aviva Goldfarb of The Six O'Clock Scramble shares this recipes. See the full post at Kitchen Explorers.
- 1 16 oz. can black beans drained and rinsed
- 1 large egg
- 1/2 cup leftover cooked rice barley or panko bread crumbs
- 2 scallions minced
- 2 Tbsp. chopped fresh cilantro or basil leaves
- 1 garlic clove minced
- 1/4 teaspoon ground cumin or more to taste
- 1/4 teaspoon dried oregano or basil
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper (optional)
- Hamburger buns lettuce tomato, avocado, ketchup, mustard, barbecue sauce, or any other toppings or condiments that you enjoy (optional)
- Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put the black beans in a bowl and suing a fork, mash until chunky.
- Crack the egg into a separate large mixing bowl and, using a fork, mix until the color is all the same (a.k.a. beat the egg)
- Add the black beans, then add the rice, barley or bread crumbs, scallions, cilantro or basil leaves, garlic, cumin, oregano or basil, and olive oil and mix until well combined.
- Divide the mixture into 4 portions and form each into a patty about 3/4 - 1 inch thick. Sprinkle the patties with salt, and, if using, pepper.
- With the help of an adult, put a skillet on the stove and turn the heat to high. Wait two minutes for the pan to get hot and then add the patties to the dry pan. Cook until browned on both sides and heated throughout, 4 – 5 minutes on each side. You can serve them alone or on buns. Add lettuce, tomato, and any toppings you like on your burgers and serve them immediately.
Tips/TechniquesEquipment: Can opener, Mixing bowl, fork, measuring cups, shark knife (adult needed) skillet