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This recipe is my attempt at replicating an AWESOME black bean veggie burger I had in Cincinnati, once upon a time!  It was so delish, I couldn’t wait to try to make it at home! And then I forgot, until I saw a recipe for veggie burgers while flipping through a magazine. So here goes…

Black Bean Burgers
32 oz bag black beans, soaked, drained and rinsed
1 green, red or yellow bell pepper
1 onion
2 cloves garlic, peeled
1 jalapeño pepper, finely diced
1 cup of corn kernels
2 eggs
2 tablespoon chili powder
2 tablespoon cumin
1/4 cup fresh rosemary
1/4 cup chopped cilantro
1 tsp oregano, dried
1 cup bread crumbs
· If you’re grilling the burgers, preheat an outdoor grill on the highest setting. Lightly oil a sheet of aluminum foil. If you’re baking the burgers, preheat the oven to 375 degrees and lightly oil a baking sheet.
· Mash the black beans with a fork until they are a thick paste.
· In a food processor, finely chop the bell pepper, onion, and garlic. Stir the processed vegetables into mashed beans. Add the corn and jalapeño.
· In a small bowl, stir together the egg, chili powder and cumin.
· Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Form four patties.
· If you’re grilling the burgers, place them on the foil, and grill them for about 8 minutes on each side. If you’re baking them, place the patties on baking sheet, and bake them for about 10 minutes on each side.
These are AWESOME!!! I made a HUGE batch and froze them. Now when I get a hankering for a black bean burger, I have a yummy homemade version! I serve mine on a whole wheat bun with salsa and a little sour cream!!
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