When my oldest was a teenager, she loved eating black bean burgers. She now lives in Florida because that’s where her college of choice is located, and I haven’t seen her in about a year. I miss her dearly, and to honor her and all the black bean burgers she’s devoured, I wanted to share her favorite black bean burger recipe.
Ingredients:
2 cans of black beans drained, rinsed, and dried
1/2 red onion
1-2 adobo chili peppers (1-2 seeded jalapeño peppers will do)
1 tablespoon of garlic paste
1 tablespoon of Italian seasoning paste (basil paste will do if you don’t have access to this)
1 tablespoon of onion powder
1/2 tablespoon of smoked paprika
1 and 1/2 tablespoons of adobo seasoning
2 tablespoons of barbecue sauce
1 tablespoon of Worcestershire sauce
1 cup of breadcrumbs
2 flax eggs ( 1 tablespoon of flax meal combined with 3 tablespoons of water. Let sit and gel for 5 minutes before applying to the recipe)
1 and 1/2 tablespoons of olive oil
Salt and pepper to taste
In a food processor, add your 2 cups of black beans, red onion, chili peppers, all pastes and seasonings, and flax egg, and pulsate until everything is clumpy but well combined. Some people like mushy I like mine more of a hearty and clumpy texture. Once everything is combined, transfer it to a large mixing bowl. Take a measuring 1/2 cup to scoop the mixture into your hands and mold it into a burger patty. You should have about 6 patties. Next, over medium heat oil a skillet with the olive oil and cook the patties for 5 minutes before flipping them and cooking for an additional five minutes with a total cook time of 10 minutes. Serve on bread with lettuce, tomato, and avocado. Store any leftovers in the fridge or freezer for later. Enjoy!
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