Some time ago Sarah gave me a box full of hand-written vegan recipes from some of her favorite cookbooks. It’s possible that this one came from something quite similar in Vegan Planet by Robin Robertson, though I apologize if I am misappropriating the original inspiration for this great bean burger!
Rinse and soak 1 c. of black beans overnight. The next day drain water, add fresh water to cover beans and cook until soft. (Or substitute 2 cups of canned black beans).
1/2 c. cornmeal or flour
2-3 chopped green onions
2 cloves minced garlic
1-2 tsp. fresh oregano or 1/2 tsp. dry
1 small minced jalapeno pepper (leave in the seeds or take them out, depending on how spicy you want the burgers) OR 1 small dried or fresh cayenne pepper (this is a hotter pepper, so leave out all or most of the seeds. NOTE: peppers get hotter as they dry. So use less of hot peppers called for in recipes if you are using dried ones.)
1 Tbsp. olive oil
1/2 red, yellow, or orange pepper, diced
2 c. black beans, cooked and mashed
1/2 c. frozen corn, thawed
1/2 c. bread crumbs or oats
1/4 tsp. cumin
1 tsp. salt (1/2 tsp. if you used canned black beans)
2 tsp. chili powder
2 Tbsp. chopped parsley
Saute onions in oil on medium heat in saucepan until translucent. Add garlic, oregano and jalapeño and peppers and saute another 2 minutes. Set aside.
In medium bowl mash black beans. Stir in sauteed vegetables, corn, bread crumbs and remaining spices. Mix well. Divide and shape into 5 or 6 patties. Coat each side with flour or cornmeal and cook on lightly oiled frying pan on medium heat for 5 minutes. Flip and cook on the other side another 5 minutes.
I prefer eating this on a bed of lettuce topped with chives or the tops of the green onions and served with something like a potato egg roll on the side. You could also put it in a bun and treat it like a veggie burger, but I think the flavor gets lost in the bread that way.