Yum, nothing says hamburger like, well, taking out the ham and replacing it with the musical fruit. For me, it has the primary taste that my family used to have on their hamburgers which was not the ground beef, but a nice slathering of worcestershire and garlic salt just before going into the pan.
Wet Ingredients
1 15oz can of black beans (drained)
1 egg
Splash of worcestershire sauce
Dry Ingredients
1/2 cup pine nuts
1/2 cup of breadcrumbs
2 cloves of garlic
1/4 small onion
1/2 teaspoon paprika
1/4 teaspoon thyme
Cayanne pepper to taste
Pinch of garlic salt and pepper
Put all the dry ingredients into a foot processor and blend until chopped rather fine. Add the wet ingredients and pulse until the beans are broken up but not completely blended. Let sit in the fridge for about 10 minutes, then divide into 3-4 patties. Sprinkle patties with more worcestershire and garlic salt prior to putting into the frying pan (optional). The mixture will be fairly sticky, but if it won’t hold together, you can add more breadcrumbs.
In a small fry pan, heat enough olive oil in the bottom to cover the pan. Add patties (in my case 2 at a time) and brown on each side (about 3-4 minutes per side). Serve on a toasted hamburger bun with your favorite cheese and condiments.