Ingredients:
2 cans of black beans, drained and washed
1 large onion, chopped
2-4 cloves of garlic, chopped
1 cup of bread crumbs
handful of cilantro, chopped
1 egg
pinch of salt & pepper
a small palm full of cumin (eyeball)
a small palm full of paprika (eyeball)
a quick dash of Worchester sauce (eyeball)
a couple of slices of cheddar cheese (or any other kind of cheese you like)
1 small onion, sliced
1 red pepper, sliced
vegetable oil
Method:
-In a hot saute pan with vegetable oil in medium-high heat, cook the large chopped onion and let cook for a couple of minutes until translucent and getting brown at the edges. Add garlic and let cook for a few minutes before adding the beans (try not to let the garlic burn) so they could heat through- about 5-7 minutes- stirring often. Add cumin, paprika, salt and pepper along the way
-Put the hot bean and onion mixture in the Cuisinart to puree; add the cilantro and puree until well mixed. Wipe the hot saute clean to reuse to cook the bean burgers. Put the bean/onion puree in a mixing bowl and let cool (so it won't cook the egg) with the bread crumbs, Worchester sauce, and egg to mix. Divide the bean mixture to 4 and shape them into burger patties. Heat vegetable oil in the saute pan before adding in the bean burgers. Let cook on both sides for about 5-7 minutes. After you flip, add the cheese.
-Meanwhile, while the bean/onion mixture is cooking, heat another saute pan in medium-high heat with butter (about 2 tablespoons) and vegetable oil. Add in the sliced small onion and cook for about 3 minutes before adding in the sliced red pepper. Saute until the veggies are starting to get roasted-looking. Add to the bean burgers once the cheese is melting.
Serve
