Black Bean Veggie Burgers w/ Homemade Salsa and Whole Wheat Italian Rolls

Summary

Yield
Burgers
SourceJr Iron Chef Vermont: The Newton School
Prep time1 hour, 30 minutes
Cooking time20 minutes
Total time1 hour, 50 minutes

Description

Food just tastes better when you make every aspect of the meal from scratch, even the rolls.  These mouthwatering burgers deliver a ton of flavor with a little kick to top it off.  Combined with the homemade salsa and rolls, these burgers are sure to delight everyone at your next barbeque.

Ingredients

16 ounces
beans, black (canned, for burgers)
1/2  
bell pepper, green
3/4  
onion (large, divided)
4 cloves
garlic (divided)
1  
egg
1 tablespoon
chili powder
1 tablespoon
cumin, ground
1 teaspoon
hot sauce
1/2 cup
breadcrumbs
2  
tomato (large, For Salsa)
1/2 cup
carrot (shredded)
1 teaspoon
pepper, jalapeño (pickled, diced)
1/4 cup
cilantro
15 ounces
flour, whole wheat (For Rolls)
13 ounces
flour, King Arthur Special
16 ounces
water
1/2 ounce
salt
1 teaspoon
malt syrup

Instructions

Black Bean Burgers:

Preheat oven to 375 degrees.  Lightly grease baking sheet.  Mash black beans in a bowl until thick and pasty.

Finely chop the green pepper, onion, and garlic.  Mix into the mashed beans.

In a seperate bowl, stir together the egg, chili powder, cumin and hot sauce.

Stir the egg mixture into the mashed beans.  Mix in the breadcrumbs until the mixture is sticky and holds together. 

Divide mixture into evenly sized patties.

Bake 10 minutes on each side.

Serve with homemade salsa, lettuce, and whole wheat italian rolls.  Ketchup and/or may is optional

 

Homemade Salsa:

Dice the tomato, garlic,  and onion.  Finely chop the cilantro.  Lightly toss all the ingredients together.  Serve salsa as option or on top of burger.

 

Whole Wheat Italian Rolls:

Preheat oven to 425 degrees.

Mix straight dough method.  Ferment 1 1/2 hours.  Divide dough into rolls and place on a baking sheet. 

Bake at 425 degrees for 20 minutes.