A Year-Round Guide to Franklin and Nantahala

Yield: 6 large burgers. 2 (14.5-ounce) cans black beans 1 cup yellow cornmeal 1 small onion, grated (¼ cup) 2 teaspoons cumin 1 teaspoon chili powder ½ teaspoon smoked paprika

Madison County Championship Rodeo

Yield: 6 large burgers. 2 (14.5-ounce) cans black beans 1 cup yellow cornmeal 1 small onion, grated (¼ cup) 2 teaspoons cumin 1 teaspoon chili powder ½ teaspoon smoked paprika

Rosemary and Goat Cheese Strata

Yield: 6 large burgers. 2 (14.5-ounce) cans black beans 1 cup yellow cornmeal 1 small onion, grated (¼ cup) 2 teaspoons cumin 1 teaspoon chili powder ½ teaspoon smoked paprika

Black Bean Burger Recipe

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Black Bean Burger Recipe

Yield: 6 large burgers.

2 (14.5-ounce) cans black beans
1 cup yellow cornmeal
1 small onion, grated (¼ cup)
2 teaspoons cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
¾ cup chopped walnuts
4 tablespoons fresh cilantro, chopped
1 teaspoon salt
1 large egg
Hot sauce (optional)
Olive oil, for frying

Drain both cans of the black beans and rinse one can. Place either one of the cans of beans in a bowl and use a fork to mash them, or use a food processor. Mash or process until beans just begin to break up. Combine the mashed beans with the other can of beans. Add the cornmeal, onion, cumin, chili powder, paprika, walnuts, cilantro, salt, egg, and 4 dashes of hot sauce (optional). Mix together until everything is combined. Form mixture into 6 patties and let them rest for 5 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Place the patties in the skillet and cook them about 3 minutes on the first side. Flip the patties, and continue cooking for another 3 to 5 minutes, or until the burgers are heated through.

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This story was published on Jan 11, 2017

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.