Black Bean Veggie Burgers

Turns out you don’t need to go out to a restaurant or buy a frozen patty to get a veggie burger. Here’s my recipe (as modified from one I found at Allrecipes). Now you can be a jerk and put a bunch of bell peppers and onions in these but this is just my style. I serve on a toasted bun (make some from scratch for best results) with extra-sharp cheddar, a wee bit of mayo, fresh lettuce and avocado. Drooool…

2 (16 ounce) cans black beans
1/4 cup corn niblets (best bet: take frozen ones out and let sit in a dish for an hour in the kitchen, then briefly drain)
6 cloves garlic, peeled
2 eggs
1 1/2 teaspoons salt
2 tablespoons chili powder
1 teaspoon cumin
2 teaspoons Thai chili sauce or hot sauce (optional)
1 cup bread crumbs

Preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil.* Rinse and drain the beans; set aside. Dice the garlic and add the beans, corn, and garlic to a food processor and carefully pulse until the beans are about 80% processed (don’t go too far or they’ll get overly gluey).

In a small bowl, stir together egg, salt, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Dipping your hands in water as needed, divide mixture into eight patties (you can freeze some for later – just use waxed paper).

Place patties on foil, and grill about eight minutes on each side (to use the oven, place patties on baking sheet, and bake about ten minutes on each side). While they’re cooking, split your buns, add butter and a bit of garlic salt, and toast on a griddle, in a toaster oven, or (carefully) in the oven.

* You can also bake these by preheating oven to 375 and lightly oiling a baking sheet.

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