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.
5 comments:
hi there,
have a question... I am having an avocado crisis! Every time I buy one there is a problem with it - bruised, brownish spots, stringy icky threads, worm like wholes... it is all rather discouraging. I have even tried following my mother-in-laws instructions to buy the avocado hard and unripe and let it ripen for a few days until the tip is slightly soft. Even that has not worked 100%. I am mean how hard can this be - I must be doing something wrong, pls help :)
Erika
PS happy early Valentine!
I know what you mean, sister...It's very discouraging at first. I have found that over the years I can usually tell by the look and feel of an avocado whether it will be bruised inside. By slightly(!) squeezing (not too hard), it should not have any indents where maybe someone else squeezed it too hard, leaving an indent. It should have a softness to it without feeling mushy. Also, the best ones are usually turning from green to brown/black (more on the brown/black side).
Even though they're not organic, I have had the best luck with CostCo avocados. They consistently give me a nice greenish/yellow inside with no bruising (considering they are chosen carefully).
At the grocery store, don't be afraid to reach for ones that are way in the back of the shelf! Those are usually the ones that other people haven't touched as much. I am totally one of those people who dig through the bottom boxes at CostCo to find good avocados. And it's worth it!
Hopefully these pointers help. If you do end up with a bruised avocado, cut as much of the brown parts out. These are parts that should not be eaten. And they taste bad too!!
Let me know if you need any more help. Good Luck and thanks for the question.
Just had to let you know that I tried this tonight! It turned out SO yummy and ALL my kids ate it! I am SO dang excited...!! And I bought those skinny buns. One thing I wish I would have added on top was avocado! I totally didn't think of that until now...next time. next time. :) Thanks for the recipe!
glad you guys loved it. it's one of my kid's favorites as well.
glad you guys loved it. it's one of my kid's favorites as well.
Post a Comment