BURGER PATTY ONLY | RAW 
(WE WILL BE HAPPY TO COOK FOR YOU IF DESIRED)
 
WHEN COOKING BLACK BEAN PATTYS, BE SURE TO COOK THROUGH.  UNLIKE A CLASSIC BEEF BURGER, THE MIDDLE NEEDS TO BE COOKED COMPLETLY AND SLIGHTY DRIED OUT FROM THE MOISTURE OF THE BEANS TO ACHEIVE CORRECT TEXTURE.  
 
-COOK  FROM FROZEN SO THEY DONT CRUMBLE. 
-GRILL ON MEDIUM HIGH HEAT TO CRUST OVER EXTERIOR. 
-TRANSFER TO MEDIUM/LOW HEAT AWAY FROM FLAME TO ALLOW TO FINISH SLOWLY ON INSIDE.  (OVEN WORKS ALSO FOR THIS STEP IF YOU ARE USING A SKILLET METHOD.)
 
THEY ARE READY WHEN THE CENTER IS NO LONGER MUSHY TO THE TOUCH. 
 
OUR FAVORITE PARINGS ARE: 
BRIOCHE BUN GRILLED
SLIGHTLY SWEET BASED SAUCE LIKE HONEY MUSTARD OR HERB MAYO
WHITE CHEDDAR OR MILD CHEDDAR
LETTUCE | TOMATO
AND FRIED EGG
 
PAIRS GREAT WITH ROASTED SWEET POTATO WEDGES AS A HEALTHY SIDE DISH.