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

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 gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.