Skip to main content

Black Bean Burger


Black bean burgers are amazing things. Cheap as can be to make, healthy and delicious; they satisfy the “I need a burger” craving perfectly. If you have a food processor, these come together in a jiffy. Otherwise, you will just want to work the beans with a masher and you will have larger chunks of vegetables. 

I love the addition of the salty, tangy feta here. Feel free to tweak the spices; I like this level of earthy heat from the cumin and coriander but not too much spice from the chili powder. Those of you that like fire might want to double that amount!

I enjoy these most grilled outdoors, but you can bake them in a 400 degree oven, flipping halfway through. The smoke of a charcoal grill adds to the flavor and appeal, though. Enjoy with your favorite libation and happy almost summer!

Ingredients:
2 cans of black beans, rinsed and drained (14 ounces each)
1 tablespoon extra virgin olive oil
1 green bell pepper, diced
1 small sweet onion, diced
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 cup bread crumbs
1/2 cup crumbled feta cheese
2 large eggs
1 tablespoon Worcestershire Sauce
2 tablespoon BBQ sauce
salt and pepper

Method:
Preheat the oven to 325 degrees F. Spread on the beans on a baking sheet and bake for 15 minutes to dry them out. 

Meanwhile, heat the oil in a saute pan over medium high heat. Add the bell pepper, onion and garlic and fry until softened, about 5 minutes. Add the vegetables and all the remaining ingredients, save the black beans, into a food processor. Pulse everything together, then add the black beans, Pulse a few times to combine, leaving large chunks of beans.

Divide into patties; about a 1/3 cup of the mixture to each. Refrigerate for 30 minutes to solidify.


Meanwhile, light the grill. Place the patties on greased aluminum foil and then place that onto the grill. Grill each side for 10 minutes (total cooking time of 20 minutes). Serve on toasted hamburger buns with you favorite classic burger toppings. Min are lettuce, tomato, avocado and mayo!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of