I love vegetarian burgers, especially black bean burgers. This recipe is aggressively zippy; therefore, tone down the spiciness if you need to. Can be pan fried or baked. Created for the Cookgirl Fall Fashion line for 2005.
Prepare cilantro cream by combing ingredients and set aside.
Place the refried black beans in a large mixing bowl.
In a small saute pan, heat up a little bit of oil and saute the onion, cumin seeds and achiote together for about 2 minutes or until the onion just starts to soften. Add the garlic and saute another 30 seconds.
Whirl the cornmeal in a mini-blender or coffee mill to a fine powder.
In the large bowl with the beans, add all the ingredients, including the onion mixture and mix well. Let set for about 20 minutes to allow the cornmeal to soften and absorb. (Bean mixture can be prepared ahead of time and refrigerated.).
Oil your hands and form the mixture into six patties or twelve mini-patties.
Stove top directions: Heat some olive oil in large saute pan on medium-high heat. Fry the patties for about 5 minutes, flip over and fry another 5 minutes.
Oven directions: Form the patties and place on a greased cookie sheet. Bake at 375 degrees for about 15-20 minutes or until sizzling and lightly crisp on top.
Serve warm on whole grain burger buns with your favorite burger toppings.