Mexican Black and Pinto Bean Burgers
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
olive oil, as needed
1 small onion, diced (I used white)
2 teaspoons garlic powder
2 teaspoons onion powder
3 tablespoons Bragg's liquid aminos
hot sauce, to taste (I use Sriracha)
1 teaspoon chili powder
3/4 cup flour
1. Add beans to a medium bowl, and set aside. Saute the onion in olive oil or water, until soft and translucent. Mash the beans. I prefer to have mine 1/2 mashed and 1/2 whole beans.
2. Add the onions to the beans, as well as the rest of the ingredients with the exception of the flour. Mix well. Add the flour a few tablespoons at a time, while mixing in between.
3. Form the mixture into 1/2" thick patties and fry over medium heat in a small amount of oil, until firm and browned on both sides. Dress up however you want. I put my burgers on a corn tortilla with lettuce, and topped it with avocado slices.
Source of recipe: I modified this recipe from two other pattie/burger recipes. Sources are: http://taleoftwovegans.wordpress.com/2009/12/10/chickpea-spinach-burgers/ and http://vegetarian.about.com/od/maindishentreerecipes/r/BlackBeanBurger.htm