Black Bean Burger

Nothing screams summer to me than a humungous burger overflowing with roasted vegetables and a gigantic black bean patty.

I packed the  black bean patty with diced and sautéed onion, garlic, ginger, green chilies, carrots, cilantro and left over Madras curry powder from making the rhubarb lentil soup.
Eggs and bread crumbs hold all these ingredients together with slightly mashed and crumbly black beans. I shaped the mix into patties and cooked them on a hot iron pan with oil.

Instead of boring old Mayo slathered on the bun, I made fire roasted tomato and shallot sauce which Mr Sweet Potato thinks I should patent. Aromatics shallot and garlic are sautéed. Then sliced tomatoes are coated liberally with olive oil and balsamic vinegar and roasted at high heat in the oven. I then blended these together with roasted almonds which adds a creamy, nutty edge to the sauce.

Finally the bun. Buns of steel are an asset in other areas of life but for burger buns the simple, classic and soft white bun is the best. I toasted the buns until brown on a hot pan with a slice of butter.

I built my burger with the cooked black bean patty, caramelized sliced red onions, buttery slices of green avocado and a general slather of the nutty, tangy, roasted tomato shallot sauce.
I served the burgers with corn on the cob,  zucchini and cucumber raita.
Bon Apetit!

                                                                Black bean burger

2 large cans of  black beans, 3 onions, 6 pods of garlic, a piece of ginger, 3 green chilieI s,
4 tsp of Madras curry powder, a cup of cilantro and a bunch of carrots.

2 eggs and a cup of bread crumbs.

Saute finely diced onions, garlic and ginger

Add cut carrots and green chilies and saute 

Partially crush the black beans

Add Madras curry powder

Add finely chopped cilantro.

Add the cooked vegetables

Beat 2 eggs

Add the eggs and bread crumbs to the black bean mix

Mix well.

                                                               Tomato shallot sauce

4 large tomatoes, 1 shallot, 4 cloves of garlic, 1/2 cup of almond slivers, and 1/3 cup balsamic vinegar

Cut the tomatoes in slices and add balsamic vinegar and olive oil and bake at 400 for 20 min

Saute the shallots and garlic

Toast the almonds

Add the cooked tomatoes, shallots, garlic and toasted almonds to the mixer

Grind to make a thick sauce

                                                                  Build the burger

Saute sliced onions in olive oil

Lay on a plate

Cut long slices of avocado

Make a patty of the black bean mix and roast on a pan.

Melt butter on an another pan

And toast the bun

Lay the toasted buttered bun a plate and spread the tomato shallot sauce on both open sides

Layer with caramelized onions and avocado

Then the cooked black bean patty and some more sauce

The mighty burger is ready

Serve with corn on the cob, vegetables and cucumber rait