BEEFY. without the beef.
These bean burgers are so hearty and satisfying, you won't miss meat for a moment. Not only that, but you'll likely never purchase a frozen pre-made veggie burger ever again. These are a snap to make and quick to cook. The result is a fresh, savory patty with a crispy outside and soft inside that you can load up with your favorite toppings.
Here, I spread a bright and citrusy guacamole hummus on the top bun (green in the photo) and spicy black bean spread that has an addicting, slightly sour tang on the bottom bun (brown in the photo). Generous layers of freshly sliced ripe avocado peep out from underneath the gigantic burger patty. Before serving, I topped each burger with a few tablespoons of salsa.
Other great additions are sour cream, chipotle mayo, lettuce, onions, cheese... you name it and it's good on this burger.
Black Bean Burgers
Ingredients: Makes 4 Patties
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 cup whole wheat breadcrumbs
1/2 diced onion
2 T mayo (light or regular)
1 T. cumin
1 T oregano
1 T chile powder
1 t. salt
1 t. garlic powder
a few dashes of hot sauce
* these ingredients (type of beans, amount + type of spices) can be changed to suit your tastes.
Food process the kidney beans, half the can of black beans, and the spices. Spoon into a bowl and mix with the breadcrumbs, mayo, egg, and onion. Stir in the rest of the black beans. Meanwhile, over medium heat, heat a large, lightly oiled pan or skillet. Shape the bean mixture into four round patties, approximately 3/4 inch thick. Place on skillet and do not move them for a few minutes, then check gently underneath to see if they have formed a brown crust. If so, flip to them over and cook on the other side.
Serve on soft, warmed buns with toppings of choice.