Brittany Cooper visits Jill Skeem as the duo makes bean burgers featuring black beans and couscous.
1 15 oz. can black beans or 2 cups black beans cooked (Jill says you can use any type of beans)
1/4 cup couscous
1/2 cup onion, diced
1/2 cup cilantro and basil, finely sliced (optional)
1 tsp. cumin
1- 2 Tbsps. shoyu (Japanese soy sauce)
3 oz. cup water (between 1/4 and 1/2 cup)
Bring water to just under a boil and add the couscous to the water along with a pinch of sea salt. Stir, cover and let sit off the heat for 5-7 minutes. Take a fork and fluff the couscous out into the bean mixture.
*Ratio for couscous: 1 cup couscous to 1 1/2 cup water
Partially mash the beans with a potato masher or a paper towel. Add the couscous, onion, corn, cumin, cilantro and soy sauce. Stir with a fork until well blended.
Wet your hands to form 4 equal portions, shaping each into a ½ inch thick patty. Refrigerate for 15-20 minutes. Add safflower oil to the frying pan and cook the patties 4 minutes on each side or until crisp and lightly browned. Add a drop of soy sauce before you flip the patty.
Eat with a bun and all the fixings or solo on a plate. Enjoy!
www.backtorealfood.com: Jill also updated a new blog on this website.