Recipe: Speedy Burgers (vegetarian) (blender or food processor)

SPEEDY BURGERS

4 slices stale or toasted bread
1/2 cup whole or slivered almonds
1 teaspoon ground coriander seeds
1/4 teaspoon ground cloves
1 clove garlic, peeled, minced
1/2 cup chopped onion
1 cup coarsely chopped fennel bulb or celery
3/4 cup coarsely chopped cilantro stems and leaves
1 1/2 cups (one 15-ounce can) cooked black beans, drained and rinsed
1/2 medium red bell pepper, seeded and finely chopped
2 tablespoons toasted wheat germ or untoasted rolled oats
1/2 teaspoon salt or to taste
Freshly ground black pepper to taste
1 1/2 tablespoons olive oil or more as needed

Break the bread into pieces and place the pieces in a food processor or blender. Process to a crumb consistency. You should have about 2 cups. Transfer the crumbs to a large bowl.

Place the almonds in the food processor and pulse to finely chop.

Place the chopped almonds and coriander in a dry skillet over medium-high heat. Toast, shaking the pan constantly, about 2 minutes or just until the almonds are slightly golden. Remove from the heat. Add the bread crumbs and cloves to the almond mixture. Set aside.

Place the garlic, onion, fennel or celery and cilantro in the food processor or blender and pulse to finely chop. Add the black beans and pulse just until the beans are mixed in and mostly chopped but not pureed. Transfer the bean mixture to the bread crumb mixture and add the red bell pepper, wheat germ or rolled oats, salt and pepper. Stir well.

With well-floured hands, form the mixture into six patties, about 1/4- to 1/2-inch thick.

Heat a large skillet or griddle over medium-high heat and add the olive oil. Working in batches if necessary, cook the burgers about 3 minutes on a side.

Makes 6 burgers
Source: Vegetarian Planet by Didi