I haven't tried these on the grill yet, but will soon. We thougt these were great - much better than the frozen ones. I only made half of the recipe, and it still made 4 burgers. We topped them with home made corn salsa. They went together quickly. Could be an easy weeknight meal. My only thought was that they could be a little dry. Maybe next time I will reduce the corn muffin mix a little.
Tip: Cut off the top rim of a 32 oz yogurt container (Zoiks! Do we vegans have yogurt in our homes anymore?) and use that as a form for make your patties. This way, they come out to be the perfect size to fit on a bun.
Black Bean Burgers
1/2 C salsa
1 jalepeno
2 15 oz cans of black beans, rinsed and drained
1 8.5 oz pkg of corn muffin mix
2 1/2 t chili powder
2 T olive oil
Mash the beans in a large bowl with a potato masher or fork. Drain the salsa. Chop half of the jalepeno finely, and slice the other half thinly (this will be a garnish). Add the chopped jalepeno, drained salsa, muffin mix and chili powder.
Heat the olive oil in a 12-inch skillet over medium heat. Form you patties and cook about 3 minutes on each side, until well browned. Add more olive oil as needed.
Top with salsa, guacamole, vegan sour cream and garnish with jalepeno slices.
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