Delicious Black Bean Burger with Thai Basil

Makes 8 Burgers

We’ve been eating a lot less meat around here these days. Mainly for the health benefits, but we’re also enjoying a substantial side benefit - beans cost so much less than beef. I’ve been playing around with recipes combining some of the beautiful Thai basil that we’ve been growing along with my craft brewed soy sauce of course. The heat from the chili crisp balances so well with the sweetness of the red bell pepper and dried cranberries to make such a delicious bite!

Ingredients:

• 3 x 15oz (425g) Cans of Organic Black Beans

• 1 (125g) Red Bell Pepper diced fine

• 1/2 (60g) Yellow Onion diced fine

• 1 (75g) Stalk of Celery diced fine

• 1/4 C (40g) Dried Cranberries chopped fine

• 1T (15g) Ginger finely chopped

• 1T (19g) Fish Sauce

• 2T (30g) @moromishoyu brand Soy Sauce

• 1T (15g) Chili Crisp

• 1T (15g) Lime Juice

• 3/4C (35g) Panko Bread Crumbs

• 4T (32g) Corn Starch

• 2T (30g) brown sugar 

• 2T (6g) Thai Basil finely chopped 

• A few Thai Basil leaves for topping 

Preparation:

Drain the black beans well into a colander and transfer to a large bowl. Roughly mash the beans with a potato masher leaving some larger chunks for texture. 

Combine all the ingredients well with a large spoon. Cover and refrigerate for 1/2 hour or over night if using the following day. 

Form the mixture into patties and lightly sprinkle with salt. 

Heat 2T of oil in a pan over high heat. Add burgers to the pan and cook for about 4 minutes/side. 

Note, if grilling the mixture is a little looser than traditional burger mix so handle gently and cook on a well oiled grill. 

Serve on a traditional hamburger roll topped with pickled sweet cucumbers and scattered Thai basil leaves.