I really wish all black bean burgers were as enjoyable as this one. I added sun-dried tomatoes and jalapenos to my black bean burger and they add so much flavor. Geez!
If you enjoy veggie burgers, you should also check out my beets & eggplant burger.
To make this recipe vegan, you can replace the egg with flax seed egg. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water; refrigerate for 15 minutes.
Inactive Time: +1 Hr . Cook Time: 20 mins . Yield: 8 Patties
2 15-Oz Cans Black beans, drained
1 Medium Yellow Onion
5 Oz Sun Dried Tomatoes
5 Oz Baby Portobello Mushrooms
1 to 2 Jalapenos
4 Cloves Garlic
1/2 Cup Breadcrumbs or Oat Flour
1 Tsp Smoked Paprika
1/2 Tsp Cumin
1/2 Tsp Italian Seasoning
1 Tbsp Olive Oil
Salt & Black Pepper to taste
Suggested Toppings: lettuce, tomatoes, spicy mayo, jalapeno and cilantro
1. Preheat the oven to 325 F. Spread beans on a tray and roast in the oven for 15 mins. While beans are in the oven, prepare the other ingredients. Remove beans from the oven; set aside and cool.
2. Using a food processor (or a knife) finely chop the mushrooms, onions, garlic, sun-dried tomatoes and jalapenos.
3. In a skillet, heat oil over medium-high heat. Cook mushrooms, onions and garlic until golden brown; stir frequently.
4. Add black beans to the food processor and pulse until beans are a bit mashed. Combine breadcrumbs or oat flour, spices, egg, chopped sun dried tomatoes, jalapenos and cooked vegetables with the black beans in the food processor. Pulse until well mixed. Alternatively, transfer all ingredients to a bowl and mix well.
5. Chill mixture for at least an hour.
Form mixture into patties using 1/2 Cup of mixture per patty. Cook in a skillet on medium heat for 5 to 6 minutes per side.
6. Assemble patties between whole wheat buns with your favorite toppings like spicy mayo, tomatoes, lettuce, cilantro and jalapenos.