Black Bean Veggie Burgers

Black Bean Veggie Burgers

Ingredients

Makes 4 patties

1 (16 oz / 453 gr) can black beans, drained and thoroughly rinsed

½ bell pepper, cut into pieces

½ onion, sliced into wedges

2 garlic cloves, peeled

1 large egg, at room temperature

1 tablespoon chili powder*

1 tablespoon ground cumin

1 teaspoon salt

¼ teaspoon ground black pepper

A couple of drops of Tabasco sauce (adjust to taste)

¾ cup breadcrumbs (I used Aleia's Gluten Free Panko Crumbs), plus more if needed

*chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.

Directions

If grilling, preheat outdoor grill to high and lightly grease a sheet of aluminium foil.

If baking, preheat oven to 375°F (190°C), place a rack in the middle, and lightly grease a baking sheet.

In a medium bowl mash black beans with a fork until thick and pasty. Set aside.

Place chopped bell pepper, onion, and garlic cloves in the bowl of a food processor. Pulse until finely chopped.

Strain the pepper, onion, and garlic mixture through a fine strainer to remove any excess water. Then stir into mashed beans and mix until combined.

In a small bowl whisk egg, chili powder, cumin, salt, ground black pepper, and Tabasco.

Stir egg mixture into mashed beans mixture. Add breadcrumbs and mix well.

At this point the mixture should be sticky and should hold together, if not add more breadcrumbs, one tablespoon at a time.

Cover and refrigerate for at least 30 minutes to firm up.

Divide mixture into four and with dampened hands shape into patties.

If grilling, place patties on the prepared foil and grill for about 8 minutes on each side.

If baking, place patties on the prepared baking sheet and bake for 20 minutes flipping over after 10 minutes.

Serve burgers on your favorite bun topped with a spoonful of mayo, lettuce, tomato, cheese, avocado, or any other desired toppings.