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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7 Responses to “Black Bean Burgers”

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    1
    TPOX — August 18, 2010 at 11:37 am

    I LOVE the addition of zucchini! Great idea!

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    2
    Sherry G — August 18, 2010 at 11:47 am

    How nice of your husband to make these for you guys=) I’m glad you took down the spice and added zucchini. We’ve had a surplus around here and I can’t handle very spicy things. I might be trying this one out!

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    3
    Krystal — August 18, 2010 at 3:08 pm

    Ahhh, I’m in love with Black Bean burgers right now. I love the you added zucchini as well, it gives it a nice moist flavor! Very sweet of the DH to cook for ya, too!!

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    4
    biz319 — August 18, 2010 at 7:05 pm

    I never thought to add zucchini to black bean burgers, but agree that it would help them stay moist – I’ll be adding the spicy though! :D

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    5
    Melissa — August 18, 2010 at 11:48 pm

    Yum!!! I love black bean burgers!

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    6
    Taylor — August 19, 2010 at 3:58 am

    I’m always looking for new, tasty bean burger recipes! I bet the zucchini makes them stay super moist, which is great because many times bean burgers turn out dry…thanks for the recipe!

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    7
    Jessica {The Novice Chef} — August 19, 2010 at 4:45 am

    Mmm I love a good black bean burger! Sounds great!

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