Serving suggestion: Serve on toasted burger buns with tomato and lettuce, and with fried plantain slices and coleslaw on the side.
250g Cullen’s Foods organic Black Turtle Beans, cooked and cooled
8 slices crusty bread, toasted
4 tablespoons vegetable oil
3 cups chopped onions
4 garlic cloves, chopped
2 tablespoon fresh minced ginger
1 teaspoon allspice, freshly ground
1 teaspoon ground nutmeg
3 cups cooked rice
1/2 Scotch bonnet pepper or 1 jalapeno pepper, chopped (for more heat, include seeds)
2 teaspoons salt
Freshly ground pepper
Prepare Cullen's Foods organic Black Turtle Beans as preferred. Cool.
Break bread slices into pieces, and grind into crumbs in a food processor. Transfer crumbs to a large bowl.
In a large skillet, heat 2 tablespoons of oil over medium heat. Add onions, and sauté them, stirring occasionally, for 5 minutes or until they soften. Add garlic, ginger, allspice and nutmeg. Sauté for 2 minutes. Put mixture into a food processor. Add black beans, rice and chopped pepper. Pulse the mixture (but do not puree) until mixed. Transfer the mixture to a bowl.
Add salt, pepper and breadcrumbs to the bowl and stir. Taste and adjust seasoning. If the mixture is too wet, add more breadcrumbs.
In a large non-stick skillet, heat remaining oil over medium heat. Form the mixture into 8 patties and cook for 4 minutes on each side until a brown crust forms. Serve burgers on toasted burger buns with tomato and lettuce.