Ingredients:
- 1 can black beans drained and rinsed
- 1 c. corn (I used canned)
- 2 cloves of garlic chopped
- 8 oz. tempeh crumbled into small pieces
- ½ jalapeño seeds removed, chopped
- 1 egg or 1 Tbsp flaxseed meal (ground raw flaxseed) + 2 1/2 Tbsp water
- 1 ½ Tbsp. adobo sauce
- Approximately 1 c. fine bread crumbs
- 1 tsp. granulated garlic
- Salt and pepper to taste
- 1 Tbsp. oil
Directions:
1.
Pour the drained black beans in a large mixing
bowl. Smash half of the beans with a potato masher.
2.
Add corn, garlic, tempeh, jalapeño, adobo sauce,
salt, pepper, granulated garlic, egg, and ½ of bread crumbs to the black beans.
Mix everything together with your hands until you can form a small ball that
will stick together without crumbling. Add breadcrumbs to reach desired
consistency. Place mixture in refrigerator and chill for 10 minutes.
3.
Remove mixture from refrigerator and form into
patties.
4.
Heat oil over medium/high heat in medium shallow
pan. Fry black bean patties until brown on each side. Remove from pan and drain
on paper towels. Set aside.
5.
Meanwhile, heat grill to medium heat.
6.
Wrap each patty separately in aluminum foil. Poke
small holes in the aluminum foil to allow steam to escape. Place the wrapped
patties on heated grill. Grill for 5-7 minutes, flip patties, and grill another
5-7 minutes. Remove from grill. Unwrap patties, place on a bun, and add
optional toppings (I melted a slice of cheddar on top of mine, and added
ketchup, creole mustard, and pickles!)
7.
Enjoy!
