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.
One Year Ago: Cinnamon Roll Cupcakes with Cream Cheese Frosting
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love making a bunch of different recipes and having them come together in one awesome meal! This looks so delicious, especially with the heat we’ve been having!
Next time I come over, I insist we either have these delicious looking Gyros or go to the Turkish restaurant you talked about.
Wow, I love that addiction to the stove! Your chicken gyros look super flavorful and like the perfect hot day lunch!
Sues
I love that every aspect of this meal is homemade… yum! What is the name of the Turkish restaurant? I need to check it out :).
I just made something similar and they were great! LOVE the sauce! Thanks!
Can’t wait for you to post the recipe – I am putting it on my menu for next week. 😀
I used to make tzatziki sauce too -until my grocery store started selling it for .99 cents for a 16 ounce container – so cheap!
Hope you have a great weekend!
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
We definitely have to try these…yum!
Those look delicious, I will have to try those!
Can the pita bread dough be made in advance and kept in the fridge overnight? I want to make these tomorrow for dinner but will not have time for the 90 minute and then 20 minute rise times. Any advice would be great. Thanks!
welcome to the bandwagon! love Elly’s recipe!
Manne – sounds like a plan
Lauren – It’s called Brookline Family Restaurant and it’s on Washington St in Brookline Village. Definitely check it out if you’re in the area.
Sheena – I’m not sure about freezing the pita bread dough. I’m sure it would be fine as other bread doughs can be frozen and used later. Let me know how it goes if you try it!