Black Bean Burgers
You can never have too many main course recipes, so give Black Bean Burgers a try. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 489 calories, 12g of protein, and 24g of fat. Head to the store and pick up onion, pepper, farro, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
In a saucepan, cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender, about 1 hour; add water as needed to keep the beans covered by 2 inches. When the beans are tender, season them with salt and let stand for 5 minutes; drain.
Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil.
Add the farro and cook over moderately high heat, stirring, 2 minutes.
Add 1 1/2 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
In a small skillet, heat the remaining 3 tablespoons of olive oil.
Add the diced onion and cook over moderate heat until softened.
Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes.
In a large, nonstick skillet, heat 1/8 inch of vegetable oil.
Add the burgers and cook over moderate heat, turning once, until browned and heated through, about 6 minutes.
Transfer the burgers to the buns. Top with the Smoky Red Pepper
Spread and the onion slices, close the burgers and serve.