My kids fave beans are black beans, we have them every way possible, these are big, thick, hearty and full of flavour. The trick is to dry out the beans a little first so they are not too mushy.
Partially dry out the beans by spreading out on a lined baking sheet and bake for about 15 minutes at 300°
2 large cans of organic black beans (14oz each), drained
1 Tablespoon extra virgin olive oil or coconut oil
3/4 cup chopped bell pepper (1/2 pepper)
1 cup chopped sweet onion (1/2 onion)
3 cloves of garlic minced
1 1/2 teaspoon of cumin
1 1/2 teaspoon chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 cup bread crumbs or oat flour
1/2 cup feta cheese or vegan alternative
2 large eggs or egg replacer
2 Tablespoons ketchup or bbq sauce
Pinch of Sea Salt and Pepper to taste
While the black beans are in the oven, sauce the garlic, onion, and peppers together in a wee bit of oil (olive or coconut oil). Add the salt and pepper. Then take a fork or place in a food processor (your choice) and mash the beans together *don’t completely smooth them out, you want some texture in there. I add cumin, chilli pepper, smoked paprika, and feta to mine, but it is up to you. Add what you like, we like things a bit Hot around here!
Mix in breadcrumbs (gluten free if you are avoiding gluten) to bind things up. I have used oat flour and almond flour in a pinch. Then 2 Tablespoons of ketchup or bbq sauce and 2 eggs to hold things together.
Shape the black bean burgers however large or small you like. Keep in mind that the lager they are the more evenly they will cook. I aim for 1/3 to 1/2 cup for each burger, about the size of my palm.
Cook straight onto a hot pan, brown on each side for a few minutes each or place in the oven at 375’ for 7 minutes on each side. Top with avocado, caramelized onion, spicy mustard, pickles, tomato, siracha sauce,
mushrooms, pesto or salsa. These are good on a bun or on top of a salad!
This should make 6-7 burgers (depending on how big you like to make them)
You can make these ahead and freeze them for later. Stack them in between parchment paper and place in a zip lock bag or container.