With Meatless Mondays picking up in popularity, I am frequently asked for tried-and-true recipes. This Black Bean Burger recipe is a go-to recipe in our house and was given to me by a dear dietitian friend. I’ve made a couple of changes (there’s nary a recipe that I don’t modify, I can’t help it, it’s just what I do!).
The recipe is simple and is made better by a smoky chipotle mayo. Feel free to make your own, or use a purchased one. We have served these burgers on buns, or on a salad for a veggie-filled meal. These burgers freeze exceptionally well, so I almost always make a double or triple batch. Once the ingredients are out, it doesn’t take much more time to patty up a few extra burgers. So on a busy night, we’ll heat these straight from the freezer.
Black Bean Burgers
All you need:
2/3 cup whole wheat bread crumbs (or gluten-free crumbs)
1 can (15 oz) black beans, rinsed and drained, divided
1 large egg
2 green onions
1 tsp chili powder
1 tsp oregano
1/2 tsp garlic powder
1/2 cup shredded cheddar cheese
Whole wheat hamburger buns (or gluten-free buns), Chipotle mayonnaise, lettuce, and tomato slices. Or Veggie-up and serve over a salad.
All you do:
1. Place 1/2 of the beans, eggs, onions, chili powder, oregano and garlic powder in the food processor and blend well, scraping sides as needed.
2. Pour mixture into bowl with hamburger bun crumbles. Add remaining black beans and shredded cheese and mix together
3. Form into 4 burger patties. Layer between pieces of parchment paper, place into a zip top bag and freeze
1. Preheat a mini-indoor grill (George Foreman or other brand) or stovetop skillet.
2. Place burgers onto greased grill (or pan). Let the patties cook 4 minutes on each side, or until internal temperature reaches 165 degrees.
3. Place burger on bun and top with chipotle mayo, lettuce and tomato slice. (Or your favorite salad).
bun and top with chipotle mayo, lettuce and tomato slice.