I've always loved creating veggie burgers and this is one of my favourites. I geared it towards my daughter's favourite flavours - cumin, a little spice and fresh cilantro. It's great topped with an egg and some salsa for breakfast or as a fully decked out burger for supper.
After draining and rinsing the black beans, let them dry out before placing them in the oven. Dab them with a paper towel if you are pressed for time. This helps the burgers from getting too mushy.
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.
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.
Brilliant Black Bean 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.
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.
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