Americans are increasingly seeking vegetarian
menu options. The increase in what is being called "flexitarian"
eating is being driven by concerns about health and the environment.
This vegetarian burger is flavorful and satisfying and the texture
is dense yet moist, like a juicy sirloin burger. Add some sweet
potato fries on the side to capitalize on consumers who are seeking
familiar favorites with a twist.
Black beans, cooked (4 cups)
Red potato, cooked and smashed (1 cup)
Sour cream (½ cup)
Bread crumbs, toasted (1 cup)
Garam masala (2 tea.)
Cayenne pepper(1 tea.)
Kosher salt (1 tea.)
Black pepper, ground (½ tea.)
Cilantro, chopped (1 cup)
Bread
crumbs, for coating burgers (½ cup)
Canola oil, for cooking (¼ cup)
Hamburger buns (6 each)
Lettuce leaves
Tomato slices
Mayonnaises
1. Pulse 2 cups black beans in a food processor with sour cream,
bread crumbs, garam masala, cayenne, kosher salt, and pepper until
a coarse purée forms.
2. Transfer to a bowl and stir in the cooked
and mashed red potatoes the cilantro and the remaining 2 cups
of black beans. Fold gently to combine and chill for 30 minutes.
Form mixture into 10 patties and dredge each in the bread crumbs
to coat.
3. Heat oil in a 12-inch heavy skillet over
medium-high heat until it shimmers. Cook burgers in batches until
outsides are crisp and lightly browned, turning once, about 5
minutes total.
4. Serve on toasted hamburger buns with desired
accompaniments.
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(CIA) is a private, not-for-profit college dedicated to providing
the world's best professional culinary education. Excellence,
leadership, professionalism, ethics, and respect for diversity
are the core values that guide our efforts. We teach our students
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Ingredients
