Makes: 4 burgers Prep Time: 10 minutes Cook Time: 10-20 minutes Total Time: 30 minutes
- 1 can black beans, drained, rinsed, and patted dry
- 1/2 can corn, drained
- 1/2 red pepper or 2 baby red peppers, cut into large pieces
- 1/4 cup cilantro
- 1/2 cup panko bread crumbs
- 1 shallot, cut into large pieces
- 1 egg
- 3 cloves garlic
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- toppings- (optional)
- 4 slices cheddar cheese
- 1 large tomato, sliced thin
- 1 avocado, pitted and sliced thin
- 4 homemade (or not) buns
- "Spicy Sauce" - Consisting of mayo, steak sauce, finely minced garlic, salt, pepper, and tabasco (I didn't measure quantities so just start small and do a lot of taste testing!)
- Gather your ingredients.
- After draining, rinsing, and patting the beans dry transfer them to a
large bowl and mash with a fork. You can mash them entirely or leave a
few whole. It's up to you!
- In a food processor combine corn,
cilantro, red peppers, shallot, garlic, and olive oil. Pulse until
thoroughly combined. Add mixture from the food processor to the bowl of
beans along with the bread crumbs, egg, spices, salt and pepper. Stir
- Form mixture into 4 patties. If grilling, wrap burgers in foil and
grill for about 8 minutes on each side. If baking, place patties on a
lightly greased baking sheet for 10 minutes on each side in a 375°
oven. If pan frying, heat a bit of vegetable oil in a large skillet or
spray with non-stick spray and cook burgers for 3-4 minutes on each
side. Top with cheese to melt if using.
- Spread both sides of
the bun with "spicy sauce" or whatever else you may be using. Start
with a handful of arugula, top with the black bean burger, then add the
avocado and tomato.
- Serve immediately with homemade fries, sweet potato fries, a simple salad, or a yummy bowl of gazpacho.