Ingredients: |
Ingredients: 2 - 14 oz. cans black beans, drained, rinsed, and patted dry
1 T. extra virgin olive oil
3/4 c. finely chopped bell pepper (1/2 of a pepper) - optional
1 c. finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 T.)
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
1/2 cup bread crumbs
1/2 cup feta cheese
2 large eggs
2 tsp. Worcestershire sauce
2 T. ketchup, mayo, or BBQ sauce - your preference
salt & pepper to taste
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Directions: |
Directions:Preheat oven to 325º and partially dry out the black beans so the burgers do not taste mushy. This is a key step.
Spread beans evenly onto a parchment paper lined baking sheet and bake for 15 minutes until slightly dried out. Halfway through baking time, use a spatula to stir the beans and re-spread out in the pan.
Sauté chopped pepper, onion, and garlic in olive oil over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out.
Place mixture in a large bowl or in a food processor.
Add the remaining ingredients: cumin, chili powder, garlic powder, smoked paprika, bread crumbs, feta cheese, eggs, Worcestershire sauce, ketchup, salt, and pepper. Stir or pulse everything together, then add the black beans.
Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties, about 1/3 cup of mixture each.
To bake: Place patties on a parchment paper-lined baking sheet and bake at 375°F for 10 minutes on each side, 20 minutes total.
Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
Freezing instructions: Cooked or uncooked black bean burgers freeze wonderfully for up to 3 months. Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions. If desired, you can skip thawing and reheat/cook from frozen for an extra couple minutes. |
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