On Sunday night I made black bean burgers, and ate them on Monday, the same dinner as last Monday when I sat round the table in Neil's kitchen with a group of friends, discussing environmental issues.
Before that we'd had our JustLove meeting, during which Neil made the burger mixture, and all of us burst out laughing when he turned round to make a point, but none of us could take him seriously because he was holding a black bean patty in one hand.
Although it takes up a fair share of time, I am ever so thankful for JustLove. The people are kind, the purpose is Jesus, and the overflow is love and justice. And some very good burgers. Sandwiched between a seeded bap, with ketchup on one side, smashed avocado on the other, and topped with lettuce and tomato (cucumber would be great too I think!) it's the best veggie burger I've made since I experimented with the okara leftover from Mum's soymilk making.
The recipe is adapted from this one, since I didn't have all the ingredients:
1 can black beans, rinsed and drained
1/2 onion, minced
2 garlic cloves, minced
1 carrots, shredded
1/4 cup quick oats
A couple shakes of soy sauce
1 tsp cumin
1 tsp cajun spice
Salt and pepper to taste
Instructions:
Combine onions, garlic, salt, and pepper and cook until onions are translucent.
Add carrots and spices and cook until carrots are tender.
Remove pan from heat.
In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
Mix and form four patties. Place in freezer for 30 minutes to set. (I put them in a fridge over night and fried them the next day)
Fry patties over medium heat, flipping halfway.
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