Black bean burgers are a staple in most vegetarian diets but I’m sick of frozen patties and tired of restaurants either serving the frozen patties or creating a black bean burger that’s completely dried out, crumbly and tasteless. I’ve tried making black bean burgers before and they are extremely hard to do and easy to mess up. Until I stumbled upon this healthy version HERE and thought I can make that and make it fix approved! The biggest difference between this recipe and all the other recipes is that you remove the water before mashing it all together, it seems like such common sense but I’d never thought to do that! The flavor is incredible and while mine was a little dry, the added avocado on top made it creamy and delicious!
Black Bean Burger
Serves: 4 burgers
- 15oz can of black beans, rinsed, drained and dried
- 1/2 onion, cut in to medium chunks
- 1/2 red bell pepper, cut into medium chunks
- 1 egg
- 1 Tbsp Cumin
- 1 Tbsp chili powder
- 1 tsp garlic salt
- 1/2 cup oatmeal
- Heat up your grill to medium
- Mash you black beans, I did this in the little strainer I washed and dried them in and it worked pretty well but you could use a medium bowl, set aside
- Puree your oatmeal in a blender or food processor, I used a blender some chunks are ok, pour into a small bowl
- Puree your onion and red pepper until broken up but not mush, a few pulses, remove and place in bowl and remove the excess water! I used a paper towel and blotted forever to get all that water out but this is so important so don’t skip it! Mix it in with the black beans.
- Beat the egg in a small bowl and add the spices until mixed.
- Add the egg mixture to the black bean mixture
- Add the oatmeal crumbs to the black bean mixture until mixture is sticky but holds together. You may need to add a little more oatmeal to really get it to stick!
- Pack the black bean mixture into a 1/3 cup measuring cup, scoop out with a spatula and form patties on a plate, this should make 4 burgers
- Grill for about 8 minutes per side, you may need to place them on a piece of aluminum foil so they don’t fall between the cracks of your grill, I didn’t need to but better safe than sorry.
NOTES: Serve over a bed of lettuce or favorite bread. Top with whatever toppings you have but trust me when I say guac pairs super well with this! If you add toppings it may changes the nutritional value and containers. Other toppings to consider: hummus, sliced cheese, feta cheese, salsa or tomatoes.
21 day fix containers: 1 yellow