Black Bean Burgers

I wanted to be sure to include a vegetarian option during this week of burgers. Hubby and I eat vegetarian about once a week. It’s not necessarily something we plan on, it just happens with all the various recipes we are trying out. I set out to find a tasty looking black bean burger recipe and this one was in my Google Reader with a star next to it.

Hubby actually made these burgers the other night when I was doing some chores around the house. I like that the recipe makes 8 patties so we have leftovers (I popped 4 of them in the freezer for a quick meal at a later date). You could definitely cut the recipe in half if you only want to make 4 patties though.

I topped mine with mustard, lettuce, and tomato. It was delicious this way. The burgers had a great depth of flavor. If you like spicey food, be sure to check out Katie’s original recipe. After omitting the spiciness, we also subbed grated zucchini for the green pepper because that’s what we had on hand. The zucchini helped to keep these burgers moist.

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Black Bean Burgers

Yield: 8

Ingredients:

2 (14oz) cans low-sodium black beans, drained and rinsed well
1/2 medium yellow onion
1 cup shredded zucchini, squeezed dry
1 clove garlic
1 medium carrot
1 tsp cumin
1 tsp smoked paprika
pinch salt and pepper
1 egg
1/4 cup herbed bread crumbs

Directions:

Preheat oven to 350 degrees and line baking sheet with parchment.

In bowl of food processor, add onion, green pepper, carrot and garlic. Pulse to combine well and mince ingredients.

Remove from food processor bowl and place in fine mesh strainer to strain off excess liquid.

In medium to large bowl, place rinsed and dried black beans. Smash into paste with fork. Add remaining ingredients and stir to combine well.

Using hands, place bun-sized patties onto baking sheet.

Place into oven and bake for 25-30 minutes, or until edges have crisped up and burgers are cooked through.

Recipe adapted from Good Things Catered

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5 Responses to “Sugar Snap Pea Salad”

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    1
    Ashley Bee (Quarter Life Crisis Cuisine) — July 19, 2013 at 12:01 pm

    Finally, a picnic salad that goes with my low-carb diet that I keep cheating on! Hehe. Seriously, I am stuck with so many pasta or potato salads. One that’s totally veggie based is a godsend. And I love sugar snap peas!

    • beantownbaker — July 19th, 2013 @ 2:20 pm

      I try to eat low carb as much as possible and it can be so tough in the summer. With all the buns for grilled food and pasta/potato salads – it just gets to be too much.

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    2
    Nutmeg Nanny — July 20, 2013 at 10:18 pm

    Oh how tasty!! I love sugar snap peas 🙂 this salad looks wonderful!

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    3
    Karen - Cinnamon Freud — July 21, 2013 at 12:12 am

    Yum, this salad looks great. I would love this as a side for a summer BBQ

  4. #
    4
    Aggie — July 22, 2013 at 2:02 pm

    I’m a huge lover of sugar snap peas – I come home with a jumbo bag of them everytime I go to Costco! Will have to try this next time, looks so delicious!

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