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Black Bean Burgers

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4 patties

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).
Keyword beans, black beans, burgers, vegetarian