I’ve been seeing black bean burgers popping up everywhere, even restaurant menus. I never cared much for black beans, but I’m acquiring a taste for them as I get older. I have to admit, I was skeptical of this recipe, but it really is good! Just don’t think of it as “a burger” because it doesn’t taste like meat, it tastes like beans. But we’re planning on having them again tonight with some homemade guacamole on top, perfect meal for the first Friday of Lent!
Black Bean Burgers
Makes 8 burgers
Recipe from: Cook Like a Champion
2 cans low-sodium black beans, drained and rinsed
1 small yellow onion, chopped into large pieces
1/2 large green bell pepper, seeds removed
1 large carrot
1 large clove garlic
1 tsp cumin
1 tsp smoked paprika
1 tsp Sriracha
1/4 cup herbed bread crumbs
Preheat oven to 350 degrees. Line a baking sheet with foil and spray with nonstick spray.
In a food processor, pulse onion, bell pepper, carrot and garlic until minced. Set aside.
In a medium-sized bowl, use a fork to mash the beans into a paste. Add the onion/bell pepper/carrot mix and the remaining ingredients, stir well to combine.
Form the mix into 8 bun-shaped patties (it’s a sticky mess, I warn ya!). Bake 25-30 minutes until edges are crispy. Serve immediately, freeze any leftovers. We mixed some mayo with a little Sriracha, melted some cheese on top and served on sandwich thins.
Each burger patty is 147.7 calories