15 oz canned black beans, drained
1/3 cup cornmeal
1 ear of corn kernels*
2 small Yukon Gold potatoes, cooked* and cooled
1 tablespoon minced dehydrated onion
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
freshly ground black pepper
juice of 1 lime
Mash the beans, and the potato together until fairly uniform in texture but not to the point of paste. Gently stir in remaining ingredients. Add more cornmeal if the mixture is too wet to form into patties. Form into uniform, fairly flat patties. Pat on additional cornmeal or matzo meal if desired on the outside of the burgers. Place on a oiled piece of foil, brush the tops with oil and cook on the hottest part of the grill, flipping once halfway through cooking. It should take about 10-20 minutes.
*I grilled my corn and potato with another meal the day before. Boiled or roasted would work as well.
I like the idea of veggie burgers but a lot of the recipes I come across call for a lot of filler. Rather than rely on breadcrumbs for body I like to use potato and crunchy cornmeal. The potato really helps it hold together and adds flavor. I make the potato and corn ahead of time to cut down on the day-of prep. The burgers of course get a lovely smoky flavor from the grill but the burgers are a bit on the fragile side so don’t skip the foil.