Black Bean and Kale Burgers/Fritters
I don’t use any particular recipe for this, just a rough guide for myself. These are vegan but you can use an optional cheese slice or non vegan mayo. Sometimes I use hummus, but a small amount of mayo, some sweet chilli sauce and some sweet pickled cucumber makes a very good burger, my last ones were in a brioche bun, but works just as well in a wrap or Pitta. I always open my tins of black beans or whichever beans early and drain them early on, otherwise if making them quickly fry the beans gently in a pan, once drained, with no oil, just to dry the a bit.
2 cans black beans
3-4 large leaves of kale (wash and remove from stem, pull strips off)
3 garlic cloves
1 medium onion
100g fine breadcrumbs (make your own or from packet) can be swapped for gluten free
juice of 1/2 lemon
1 tbsp oil (I prefer a light olive oil)
Handful of fresh basil or coriander or thyme
Salt and pepper (be generous with the pepper, and cut down salt if adding nutritional yeast
1 tbsp nutritional yeast
Drain the cans of black beans and tip them into a frying pan. Dry fry on a medium heat until all the liquid has evaporated. Once done put them in a bowl.
Preheat the oven to 200 degrees celcius. Line an oven tray with greasproof paper.
Roughly chop onion and garlic cloves and place in a food processor.
Remove the kale leaves from the stems, then wash and dry them using a tea towel.
Roughly chop the leaves and add them to the food processor along with black beans.
Blend the dry ingredients until they are well mixed and coming together as a mixture. Add the lemon juice, oil, fresh herbs, salt and pepper and blend again.
Add the breadcrumbs and nutritional yeast, blend until you get a smooth and thick mixture. Add more breadcrumbs if too wet, or if really too dry a splash of water.
Take out handfuls of the mixture, rolling them into balls and form little flattened patties.
Place the patties onto the prepared oven tray and cook for 15 minutes, on the greaseproof paper. Then turn off the oven and leave them inside for 5 minutes to firm up before serving, while you prepare the extra garnishes for the buns, mayo, pickled sweet cucumbers, sweet chilli etc, I also usually put two large lettuce leaves inside or some smashed up avocado.