Spiced up with chili sauce, cumin, garlic and chili powder, these quick and easy black bean burgers will make you forget that big macs and whopper juniors ever even existed. Sometimes I serve them in a paper bag from the "golden arches" just for the full effect. It never disappoints.
Black Bean Veggie Burger
1 (16 oz) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg or egg substitute
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon thai chili garlic sauce
1/2 teaspoon sea salt
1/2 cup whole wheat bread crumbs
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide mixture into 4 or 6 patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
You can wrap these in some nice green lettuce leaves or use a hamburger bun. I'm ADDICTED to those new whole wheat skinny buns. I can't remember the name of them but I'll find out.
*When I'm in a good mood, I pull out the pickles, mustard, and ketchup, and let my kids have at it.