Well, once again it’s that time of the year for grilling, baseball games, fire works, and hotdogs. A very common response to people learning that I am a vegetarian is “Oh I just could not do without a good burger every now and then!”- (a summertime staple.) This is a very legitimate concern, seeing as how there are very few things as satisfying to bite into as a big burger. For a long time I tried different varieties of frozen bean burgers, but they all were very thin and none satisfied my carnivorous hunger for a real burger. That is, until I stumbled upon this recipe. Feast your eyes on one delicious bean burger! It’s an easy recipe to adjust, adding different spices and heat to your taste. It’s also lower in calories and saturated fat that a meat burger, and higher in fiber! Doctor this guy up and even your most devout meat-loving friends won’t have any complaints.
- 1 (16 ounce) can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2 inch pieces
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon Thai chili sauce or hot sauce
- 1 cup bread crumbs
- (Dry oats- optional, see step 6)
- If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F, and lightly oil a baking sheet.
- Open and drain the can of black beans. Be sure to really get all of the water off of the beans to prevent the burger from being too moist. In a medium bowl, mash black beans with a fork until thick and pasty.
- In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. If you do not have a food processor, try a blender, or simply cut the veggies as thin as possible.
- In a small bowl, stir together egg, chili powder, cumin, and chili sauce. (Note: I am no good with spicy foods, but this spice combo was not over the top!)
- Stir the egg mixture into the mashed beans.
- Mix in bread crumbs until the mixture is sticky and holds together. Start with a cup of bread crumbs and if the mixture still seems too moist, which can depend on the moisture of the beans among other factors, feel free to add dry oats to the mix. This can help the patties hold together better.
- Divide mixture into patties- between 4-6 depending on desired size.
- If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10- 12 minutes on each side.