"My husband really wanted black bean burgers for his birthday, so I came up with this recipe for the party. They're the best bean burgers we've ever tried; no more store-bought veggie burgers for us! We just make a big batch of these, shape into patties, and freeze for whenever we're hungry. This recipe makes a HUGE amount of burgers, so be warned!!!"
If using dry beans, soak overnight and cook according to directions below. When cooked, drain the beans, reserving the cooking liquid. If using canned beans, open a can and drain well, rinsing beans in plenty of cold water. Never use the liquid from canned beans in a recipe! Cans have a layer of plastic inside to keep beans fresh, but the plastic contains BPA and other not-so-good-for-you compounds. Get it off the beans before cooking!
Dissolve bouillon in 2 cups of the bean cooking liquid (or plain water if using canned beans). Add 3/4 cup of dry TVP and stir well. Allow to soak 5-10 minutes until soft. (If you are using a frozen or fresh TVP, omit this step.)
In a food processor or blender, process the onion, garlic, green pepper, cilantro, and jalapeño until they are very finely chopped.
Mash the beans with a potato masher until they are well squished. Add chopped vegetables and TVP and mix well.
Add cumin, chili powder, parsley, chipotle, salt and pepper. Mix well. Adjust spices to taste.
Add eggs and stir well.
Add breadcrumbs a bit at a time, stirring. Continue adding a bit at a time until the mixture sticks together fairly well.
Form patties out of the bean mixture and cook over a low flame in a VERY small amount of vegetable oil (don't overdo it!) until the outside is dry and the patties are cooked through (about 3-5 minutes per side). This may take a bit of practice.