I don’t really get guys with thumb rings, or why plucking my eyebrows makes me sneeze, but I do get why this meal was amazing.
I am not one to ever doubt the goodness of black beans and when out, my menu choices are based on whether there are avocados involved. So I knew heading into this meal that it’d be a dream come true.
With the chili powder and the hot sauce these burgers are perfectly spicy, and not a bit overpowering. I think these are worth making weekly.
Black Bean Burgers (4 regular burgers or 3 large marge burgers)
Recipe adapted from AllRecipes
- 1 (15 -16 oz) can black beans, drained and rinsed
- 1/2 red pepper, minced
- 1/2 yellow onion, minced
- 3 cloves garlic, pressed
- 1 egg
- 1 T chili powder
- 1 T cumin
- 1 t hot sauce
- 1/2 – 3/4 cup bread crumbs
Toppings and buns-
- 4 slices Monterey jack cheese (or shredded, if that’s what you’ve got on hand)
- 2 avocados, sliced (or guacamole)
- 1 tomato, sliced
- 1/4 cup salsa
- 1/3 cup sour cream
- 4 hamburger buns, toasted
- Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
- In a medium bowl, mash black beans with a potato masher followed by a fork until thick and pasty.
- Stir minced red pepper, onion and garlic into the mashed beans.
- In a small bowl, whisk the egg, chili powder, cumin and hot sauce.
- Stir egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. (I used about 3/4 of a cup of panko bread crumbs. Crushing them with my hands as I dropped them in the bowl.)
- Divide mixture into 4 patties. Place on foil lined baking sheet and bake for 10 minutes on one side and then flip. Bake for 8 minutes longer, top with cheese and bake for additional 2 minutes. Meanwhile toast the buns.
- Remove from the oven and assemble your delicious black bean burger. These are some big burgers, so sides are pretty much optional.
I replaced the pictures above with better pictures. I just want you guys to see how dreamy these are.