not your vegan’s black bean burger

We used egg whites and gluten-free breadcrumbs to bind the patties, where meat patties naturally bind from saturated fats. If you don’t have breadcrumbs on-hand, take one piece of bread and dry it in your toaster on a fairly low setting. Pulse the bread in the food processor and measure 1/2 cup, then save or disagreed the remainder.

preptime: 15 minutes 4 servings

• 2 tablespoons olive oil
• 1/2 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 15-ounce can black beans, drained and rinsed
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1/3 cup cilantro leaves, chopped
• 1/2 cup breadcrumbs (gluten-free)
• 2 eggs whites

1. In a small sauté pan, warm the olive oil.
2. Add the onions and garlic and cook for 3 minutes, or until the onion is soft.
3. Stir in the beans, chili powder, paprika, salt, pepper and cilantro. Remove pan from heat and let cool for 5 minutes.
4. Place mixture into a food processor and pulse about 5 times, or until coarsely chopped.
5. Transfer to a bowl and add the breadcrumbs and egg whites and combine thoroughly.
6. Let sit in the refrigerator for 30 minutes.
7. Shape the burger mix into 5 patties.
8. Add a Tbsp of cooking oil to a skillet and place over medium-high heat.
9. Place patties into well heated skillet to ensure binding. Cook about 3-5 minutes per side.

recipe adapted from The Today Show and provided by your friends at crunchtimefoods.com