Polenta and Black Bean Burger

I am running short on money this month, so I used what I had. I made some polenta for lunch today for the kids and me. They love polenta, especially I think because they know I ate that on my mission to Argentina so much. So, I had a bunch of left over polenta and I had some canned black beans in food storage. I googled a recipe and tweaked it to my liking. Here is the link. Polenta Bean Burgers And here is my recipe with all the tweaking.

  

Polenta Black Bean Burgers
4 c. cooked polenta
2 , 15 oz. cans black beans
1 large onion diced
5 garlic cloves minced
4 c. grated carrots
1/4 c. olive oil
4 T. nutritional yeast (optional, use cheese if you are not following a vegan diet)
1 T. smoked paprika (optional, you can use regular paprika)
1/2 t. coriander
1 T. no salt seasoning, (optional)
salt or liquid aminos to taste
1/4 c. whole wheat flour if needed
Sautee your onions and garlic in 2 T. of your olive oil until fragrant and lightly browned. Put beans and sauteed onions and garlic in a food processor and blend well. Chunks are good. Doesn't have to be smooth. If you don't have a food processor, a potato masher would work well. Add the remaining ingredients and season to taste. Use a couple tablespoons of whole wheat flour, if needed to add if the batter is too wet. It should be like a wet cookie dough consistency. Firm enough, but, too sticky to mold in your hands. I like to use my mason jar rings. I put them on my griddle and put some oil in the center of each circle and then place a large spoonful of mixture in the center. Once they have cooked for about 5 minutes, I take the rings off and turn them over. The rings helps them keep a nice shape. Cook for another 5 minutes on the other side or until browned nicely. This makes a lot, but, they are great to cook and then freeze for later. I made about 20 with this batter! My kids really liked these. We didn't have buns or bread and just used a lettuce leaf with a dopple of ketchup on it to hold it together to pick up and eat. Enjoy!