Black Bean Vegan Mini-Burgers

• 2 cups dried black beans, cooked drained or 2 cups canned black beans, drained
• 3 teaspoons fermented black beans or 2 teaspoons miso
• ginger, finely chopped to produce about 2 tsp. chopped ginger
• green onion, to produce about 3 Tbs. chopped
• 12 cup chopped fresh mushrooms
• 2 tablespoons chopped walnuts
• 12 cup rice flour
• 1 teaspoon cumin
• so olive oil
• 4 tablespoons tomato paste
• 3 drops Tabasco sauce
• 1 tablespoon maple syrup

1. If youre going to be baking them, preheat the oven to 200C / 400F
2. Chop up the ginger, green onions and mushrooms finely, and saute in about half of the olive oil until the mushrooms are wilted and brownish.
3. In the meantime, chop up the nuts.
4. Add to the saute pan to toast a bit.
5. If using the fermented black beans, chop finely until theyre almost a paste.
6. Reserve a couple of spoonfuls of the beans.
7. Mash up the rest of the beans with a masher or in the food processor.
8. Put the fermented black beans in and process until its fairly smooth.
9. Add the spice and rice flour and process again.
10. Add the sauteed vegetables, the reserved beans and the nuts, and pulse-process until mixed (you want some of the texture to remain).
11. Divide the mixture into 8 to 12 portions.
12. With moistened hands, make into flat little patties.
13. If baking in the oven, oil a baking sheet and then brush the tops with a bit more oil.
14. Bake for about 10 minutes, flip then bake 5 minutes more.
15. If cooking in a frying pan, heat up the pan with the rest of the oil.
16. Fry the burgers until crispy, carefully flip over and fry the other side.
17. In the meantime, mix the sauce.
18. Brush the sauce onto the hot burgers, or serve separately for dipping.
19. Good hot or at room temperature.

black beans, fermented black beans, ginger, green onion, mushrooms, walnuts, rice flour, cumin, olive oil, tomato paste, tabasco sauce, maple syrup

Taken from www.food.com/recipe/black-bean-vegan-mini-burgers-378904 (may not work)