Black Bean Burgers
At my house we try and limit the amount of meat we eat - and the meat we do eat we try and go organic and local. BUT WE LOVE BURGERS! I thought this burger was almost as satisfying - great texture, amazing flavor and not too much effort.
I served these burgers on salad that had balsamic vinegar, olive oil, parm cheese, roasted pumpkin seeds and cubes of my homemade sourdough bread toasted up. I also added a bit of homemade sauerkraut (see recipe below).
Black Bean Burger Ingredients
2 (14 ounce) cans black beans, drained, rinsed, and patted dry - I used one can black bean, the other kidney beans
1 Tablespoon extra virgin olive oil
3/4 cup finely chopped bell pepper (1/2 of a pepper)
1 cup finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup bread crumbs or oat flour
1/2 cup feta cheese
2 large eggs
1 Tablespoon Worcestershire sauce
pinch salt + pepper
Preheat oven to 325°F . Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out. This is what gives the burgers great texture!
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork, your hands or pulse the mixture in a food processor.
Form into patties– about 1/3 cup of mixture in each.
Grill 8 minutes on each side ish or until browned and hot on the inside.
Here is the recipe I used for the kraut > countryliving.com/food-drinks/a34805/easy-sauerkraut-recipe