After many attempts I have found the perfect vegetarian burger for our family. In recent posts, I made what my husband and I considered great quinoa burgers, but the kids didn’t “love” them. Tonight I tried a new Black Bean Burger mixture that hit the spot for everyone…a thumbs up from all! I am happy to report this will be part of our summertime rotation.
2 cups cooked 1(15-ounce) can black beans, drained and rinsed
1 cup plain whole wheat bread crumbs
1 teaspoon chile powder
1/2 teaspoon cumin
1/4 cup water
1 egg (omit egg for vegan option)
1 tablespoon tomato paste (or ketchup)
1/4 cup finely chopped cilantro (optional)
2 cloves garlic
1/2 small onion (diced small)
About 2 tablespoons olive oil
Heat beans in microwave for 1 minute 30 seconds. Drain and rinse. Mash the beans with a fork in a mixing bowl. Just mash them some so no whole beans are left. You should leave some half beans, they don’t need to be pureed.
Add the bread crumbs, chili powder, cumin, onion, water, egg, and ketchup (and cilantro if using), but don’t mix yet. Use a grater to grate the garlic in. (A garlic press or very well mince garlic works, too.)
Mix everything together with a fork, and then knead with your hands until the mixture is firm and uniform.
Preheat a frying pan or saute pan over medium heat.
Divide the burger mixture into six equal pieces. Roll each piece into a firm ball. Press the ball down into the shape of a patty.
Pour a thin layer of olive oil into the pan. Cook the patties for 5 minutes on each side, gently pressing down on them with a spatula until cooked.
Serve with your favorite toppings on burger buns.