Recipes from Arkansas to Malibu

Black Bean Veggie Burgers

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November 12, 2016

  • Yields: 6 Burgers

Ingredients

1 Can, Black Beans, Drained

1/4 cup Onion, chopped

1 cup Salsa, thicker is better

2 Carrots, diced into smaller pieces (1/8" pieces)

1 cup Bread Crumbs

1/2 cup Wheat Flour

1 Green Pepper, diced

1/2 tsp Salt

1/2 tsp Cumin

1/2 tsp Chili Powder

Directions

Preparing the patties

1Steam carrots in the microwave for 90 seconds. Its enough to soften them up.

2Mash black beans with a potato masher. A few whole beans can remain for texture and appearance.

3Add remaining ingredients (reserve 1/4 cup of salsa). Mix together. If it needs more wetness to hold, add more salsa. If it's too wet, add bread crumbs or wheat flour.

4Form 6 patties - 1/2" thick is good. Place on wax paper on a baking sheet. Refrigerate until you are ready to grill 'em up.

Cooking!

1I think these are best cooked on a griddle. Although you can grill them, it's safer to cook them 3-4 minutes per side on a griddle. They should get just a little crisp on the outside.

2Add cheese at the end of cooking if you want. Cover with a pot lid to help it melt faster.

3Put on a bun, add your favorite ingredients, and you are living the vegetarian dream!

Veggie Burgers are excellent, and if they're good,  I will eat them instead of beef/turkey/bison/elk burgers any time.  When we make these, the ratio of beef:veggie burgers eaten is about 2:1.  Closer than you would think!

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