I really like a good burger. Thick, juicy, straight off the grill, with all the toppings. Contained by two toasted buns trying valiantly to hold it all together.
While I know that a veggie burger will never, ever take the place of a good beef burger in my world, I believe in equal opportunity eating. I had to give it a try! The verdict? Not bad! I will gladly consume the leftovers, and would definitely make these guys again. They don’t do the same thing for my soul as a tasty, grill charred burger, but it was still yummy!
Black Bean Burgers
Adapted from Eat, Live, Run
- 1 (15 oz) can black beans, drained and rinsed
- 1 clove garlic, minced
- 3/4 tsp. salt
- 1 tsp. cumin
- 2 Tbs. tomato sauce
- 1/3 cup corn
- 1/4 cup panko bread crumbs
- 1 egg (or 1/2 Tbs. flax+1 1/2 Tbs water, mixed, and left for 5 minutes)
1. Process or blend 1/2 of a can of black beans, set the other half aside
2. Add garlic, tomato sauce, cumin, and salt, pulse until combined.
3. Stir in egg (or flax), bread crumbs, remaining beans, and corn.
4. Form mixture into patties, and fry burgers in a small amount of olive oil, 3 to 4 minutes on each side over medium heat.
This recipe makes 3 burgers. Topping recommendations: avocado, ketchup, mustard, tomatoes, onions… the sky’s the limit! Serve traditionally on a bun or in a bed of spinach.