I love black bean burgers, which means in my house I’m the odd man out. Used to be that I would only buy them when we went out because they seemed hard to make. That is, until now.
Black Bean Burgers
Equipment
- Potato Masher
- Skillet
- Flat bottom bowl or sauce pan
Ingredients
- 15 oz Black beans, canned drained and rinsed; I prefer the low-sodium beans
- 1/2 - 1 whole Bell pepper
- 1 small Onion
- 3 cloves Garlic minced
- 1 Egg
- 1 tbsp Chili powder
- 1 tbsp Cumin
- 1/2 cup Bread crumbs up to 1 cup may be required
- 1-4 tbsp Vegetable oil
Instructions
- Finely dice the bell pepper and onion
- Mash the beans in the bowl; you may optionally reserve some from being mashed if you like whole beans in your patties
- Mix in peppers, onions, garlic, chili powder, cumin, and egg
- Mix in a half-cup of bread crumbs, until you have a dry, grainy paste. If mixture is still wet, mix in small amounts of bread crumbs until it's dry.
- Divide into quarters (or fifths/sixths if you prefer smaller/tiny patties)
- Fry in a little oil over medium heat until each side is slightly browned
Notes
- The patties tend to be "thirsty" and require a bit of oil, generally 1 tablespoon per patty.
- Patties freeze exceptionally well; you can throw frozen patties right on the pan.
- I tend to make these while I'm making hamburgers as well, and the beef fat substitutes the vegetable oil very well (though it makes the burgers non-vegetarian).
