Something you may not know about me is that for most of high school I was a vegetarian. The determining factor wasn't my love for animals or the environment, but it was mostly an excuse to not eat my moms dinners, which bless her heart, weren't always my favorite.
As a result I spent many nights in high school eating various veggie burgers, and bowls of brown rice and peas to make up for the lack of protein in my life. Over the years I've seen a ton of recipes online to make black bean burgers at home, but never tried them until now.
I was surprised by how easy these were to make, how well the burgers actually held together in the pan, and how I was able to feed them to my children, and they had no clue that the burger they were eating didn't come from a cow. My kid ate an entire burger made of black beans. If that doesn't sell you on this recipe, I don't know what will.
Ingredients:
Yields 8 burgers
2 (14.5 ounce) cans Black Beans (rinsed and drained)
1 cup Italian bread crumbs
1 egg
1 tablespoon onion (chopped)
Salt and Pepper to taste
1/4 teaspoon cumin
1 tablespoon olive oil
8 whole wheat hamburger buns
1 tomato (sliced)
4 tablespoons mayonnaise
4 tablespoons ketchup
8 tablespoons guacamole
8 lettuce slices
8 sweet gherkins pickles
Directions:
In a large bowl, using the bottom of a cup, mash the black beans so that they're all uniform in texture, leaving some chunks. Then mix in the bread crumbs, egg, onion, salt and pepper, and cumin.
In a large skillet on medium high heat, pour the oil in the pan, and let it come to temperature.
Form the burgers into 8 equal patties. I made mine round and flat so they would cook quickly and evenly.
Cook on each side for 3 minutes, and then serve on a bun with lettuce, tomato, ketchup, mayo, and guac, with a gherkin for garnish.
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