Thanks for your advice yesterday, everyone. With your suggestions, I decided to do a little twist on the black bean burger. I shredded some potato and added some cajun flavor. I really liked the flavor, but since I don't know what I'm up against, I'm going to keep working so I have several burgers to choose from.
This burger wasn't very spicy at all, in spite of my efforts. The potato gave it some fluffiness like a potato cake which I liked. It tasted more like a black bean burger though. The first burger I tried to cook, I just pattied and cooked in a pan. It worked well, but it was soft in the center, so the next patty I decided to bake it for about 1/2 hour and then cooked it in a pan to give it some crispiness. These would be really good on a grill, too.
I'm getting sort of burned out on burgers already. After having them for dinner and lunch. Thanks to some great suggestions, I think I know what I'm doing tonight. I want to dress up the burger a bit, too. The patty is a big part of taste, but toppings go a long way too. I'm not sure if this is a pure patty challenge or not. If I can work some topping though, I think I'll do alright.
[[Cajun Potato Black Bean Burger]]
2 medium sized red potatoes, grated
1 can of black beans, cooked, drained
1/4 cup zucchini and carrot, grated
1/2 cup red onion, grated (about 1/2 of a small onion)
1/4 cup finely chopped baby bello mushrooms (about 4-5 mushrooms)
1/4 cup frozen corn
2-3 cloves garlic, minced
1 tbs red pepper flakes
1 1/2 tbs cajun seasoning
1 tsp cajun hot sauce
1 tbs soy sauce
1 tbs tomato paste
1/4 cup whole wheat flour
2 tbs yellow corn meal
1 tbs freshly chopped cilantro
a dash of chili powder
-- Pre-heat your oven to 375 F.
-- Cook and smash the black beans. You can leave some whole black beans, but you want to get a little black bean paste.
-- Add the first set of ingredients to the bowl. You can grate the vegetables using a cheese grater. Mix until fully combined.
-- Divide burgers into 5 patties. Using the palm of your hand, scoop some of the black bean mixture into your hand and work into a flat disc. It will be fairy wet and difficult to mold. Place your formed disc onto a GREASED cookie sheet. Bake on one side about 15 minutes. Flip over and bake the other side for another 15 minutes.
-- When you are done, they should be fairy firm but still soft. You can now grill them or cook them on the stove top to give them a crispy, greasy exterior.
-- They freeze well, too. [[We had them for lunch today!]]