Black Bean Burgers

Wednesday, August 18, 2010

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

Main Meal

7 comments »

14 Responses to “Oven Roasted Chickpeas”

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Funandfearlessinbeantown — February 1, 2011 at 5:16 pm

I was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!
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Kathy Day — February 1, 2011 at 5:22 pm

Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!
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Cathy — February 1, 2011 at 5:26 pm

looks good! I saw a recipe from the whole living magazine last week that I was going to try too.
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Pyjammy Pam — February 1, 2011 at 6:38 pm

Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!
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Janelovrut — February 2, 2011 at 12:50 am

Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!
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Sarah C — February 2, 2011 at 12:52 am

I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. 🙂

I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!
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Jen @ BeantownBaker.com — February 2, 2011 at 2:41 am

Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!
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Shannon — February 2, 2011 at 5:21 am

love the smoked paprika 🙂
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Jessica — February 2, 2011 at 5:46 am

I have yet to try these and really just need to jump in and do it! Thanks for the reminder 😉
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Katie — February 2, 2011 at 2:17 pm

Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..
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Neev — February 4, 2011 at 1:17 am

Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
Neev
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Lisa @Karma Per Diem — February 4, 2011 at 1:29 am

How interesting! I love chickpeas and am going to make these this weekend! Thanks!
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Jen @ BeantownBaker.com — February 4, 2011 at 2:05 am

Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.
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Pyjammy Pam — March 30, 2011 at 11:26 am

Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!