alteRecipes.com recipe
derived from
The Joy of Cooking
(Scribner 2006, page 107)
| 1. | olive oil | 2 teaspoons |
| 2. | chopped onion | 1 cup |
| garlic | 4 cloves, chopped fine | |
| 3. | grated carrots | ½ cup |
| chili powder | 1 teaspoon | |
| ground cumin | ½ teaspoon | |
| 4. | black beans, canned or cooked | 2 15-oz. cans or 3 cups |
| Dijon mustard | 2 Tablespoons | |
| soy sauce | 2 Tablespoons | |
| ketchup | 2 Tablespoons | |
| parsley, chopped fine | 2 Tablespoons | |
| cooked brown rice | 1 ½ cups | |
| salt | to taste | |
| pepper | to taste | |
| 5. | vegetable oil | 1 teaspoon |
1. Put the olive oil in a large frying pan over medium heat.
2. Add the onions and the garlic to the frying pan and cook them until the onions are soft but not brown.
3. Add the carrots, chili powder, and cumin and cook the mixture over low heat until the carrots begin to soften. Then remove the pan from the heat and let everything cool down.
4. In a large bowl, mash together the beans, mustard, soy sauce, ketchup, and parsley. Add the cooked brown rice and the veggie mixture from the frying pan to the bean mixture in the bowl. Stir everything together and season it with salt and pepper.
5. Heat the vegetable oil in a nonstick skillet over medium-low heat, then add a spoonful of veggie burger mix, flattening the top to create a burger shape. Fry the burger for about 7 minutes, until it's brown and crispy. Then flip it over and do the same to the other side. Repeat for the other 5 burgers, or cook more than one in parallel.