The food processor makes this quick and easy but you can chop everything and give a little mash by hand if you don't have one. This recipe makes 4 burgers.
1 can of black beans rinsed and drained
¾ cup of fine bread crumbs
1 small onion diced (about 1 cup)
½ red pepper diced
2 cloves of garlic minced
1 tbsp of olive oil
¼ cup of cilantro
1 egg **** (see bottom for vegan option)
1 tsp of cumin
1 tsp of chilli flakes (optional)
1 tsp of onion powder
Lots of salt and pepper
Turn your oven to 250, cover a sheet pan with parchment and spread the black beans in a single layer on the pan. If they are still really wet, dab them with a paper towel. Place them in the oven for 20 minutes.
Meanwhile, heat the oil in a pan over medium heat and when hot, add the onions. Saute, for a few minutes, adding salt and pepper as you do. Once they begin to get glossy, add the garlic as well. Continue to cook another 5 minutes until soft and translucent. Remove from the heat.
In a food processor add all of the ingredients. Pulse a few times then scrape down the sides. You don’t want to over mix as a little texture is nice on the burgers. When well combined, dump into a bowl and divide into 4 sections.
Make patties and place on an oiled plate or on parchment and refrigerate for a couple of hours to firm up.
Fry in a medium pan in a tbsp of olive oil and allow to crisp up on one side before flipping. I often add another tbsp of oil when flipping so the second side gets the same colour. Serve on a bun with your choice of toppings (guacamole is really good) or with some salsa and a salad. They are very versatile.
****Miix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.