Best Black Bean Burgers

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°

INGREDIENTS

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

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INSTRUCTIONS

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)

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*Mom Tip

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.

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