Ingredients

• 1 can black beans (drained, rinsed)
• 2 slices bread (any bread will do, I usually use end pieces of a loaf)
• ½ red onion (diced)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp seasoning salt ***this is key
• ½ c flour
• 2 tbsp oil

Directions:

1. Preheat (preferably cast-iron) skillet to medium & add oil. While skillet is preheating, chop onion. Sauté onion for about 5 minutes until translucent.
2. While onions are cooking, mash black beans in a bowl.
3. Pinch bread into small pieces and add to the mashed beans. Add onion powder, garlic powder, and seasoning salt. Mix well.
4. Add onions to bowl of mixed beans/bread/seasoning. Don’t be shy with the oil as it helps combine the mixture together. Mix well.

*****the mixture will already seem crumbly and adding flour will seem unnatural…

DO IT.

5. Add flour in increments to the bean/bread/seasoning mixture. Combine well. Again, it’s going to seem crumbly but it’s going right, I promise.
6. Form into patties. Should make 4 big ones or 4 medium sized ones and maybe a mini for the kiddo…that’s what I do for ERK at least.

Personalize:

I like to serve on a toasted English muffin with mustard, vegan mayo, avocado, and occasionally some vegan cheese slices.

You can actually sub kidney beans if you’re missing the black beans. Just wing it!

Enjoy!

Love,

B