Vegan Black Bean Burger

*Summer Collection- 1-1/4 pound black beans (dry) 3/4 teaspoon kosher salt 7 cups water

5 oz green pepper, diced
5 oz red pepper, diced
5 oz onion, diced
1 jalapeno, diced
2 TB olive oil
1 1/4 TB minced garlic

1 teaspoon chili powder
2 teaspoon cumin
1 teaspoon cayenne pepper
3/4 teaspoon kosher salt
3/4 teaspoon black pepper

2 1/2 cups vegan panko breadcrumbs

2 TB egg replaced (Ener-G brand)
1/2 cup water

*1. Rinse beans and add to small stockpot with kosher salt and water.
  2.  Bring to a boil, reduce to simmer, and cook until tender, approximately 1 hour and 45 minutes.
3.  When done, drain and cool.
  4.  Saute' diced onion, peppers and jalapeno in olive oil until onions are translucent.
  5.  Add garlic and saute' a few minutes to aromatic.
  6.  Remove from heat and cool completely.
  7.  Using a food processor, pulse cooled black beans until fairly well blended, then place in a mixing bowl.
  8.  Add cooled vegetables to beans.
  9. In a small cup, mix spices together until well blended. Add to bean/vegetable mixture.
10. In a small cup, mix egg replaced and water until frothy.
11. Add panko breadcrumbs and egg replaced to bean/vegetable mixture and mix together by hand until everything is incorporated and you can make a ball out of the mixture. Add a bit more water if it's too dry.
12. Weigh each ball to 4 oz , place between two pieces of wax paper and hand-press to form patties.
NOTE: These work best if you make them ahead and chill until ready to cook. These also freeze well. Makes 10-12 patties.

*To cook , add oil to hot, non-stick saute' pan or flat griddle and sear until light crust forms. Flip over to cook the other side. Cheese optional. Serve on grilled bun with Mayo (plain, vegan or spicy variation on either). Add lettuce,  tomato and onion. (Source:  Saranac Public House & photo also)