I’ll set the scene, it’s pouring rain outside,flickering lighting and roaring thunder, lame talk shows on TV, totally not in the mood to run to the grocery store.
What do I whip up for lunch?
I curl up with my laptop trying to browse through what seems like zillions of recipes, most requiring a plethora of ingredients I don’t already have in my pantry.
Then it happened, DING DING DING, I found a winner!
I mean, a can of black beans, some spices, a few chopped veggies, and a binding agent (such as bread crumbs). I almost wondered how tasty they could be considering their simplicity. I quickly got to work to find out.
First of all, of course, I got the ingredients together. Trust me…there were not many, which is exactly the way I like it!
I did have to make a couple of substitutions due to not having garlic or plain bread crumbs, but I’ll add those in when I post the recipe at the end. These patties were insanely easy and were absolutely delicious on the Multi-Grain Deli Flats they are selling in the grocery stores now. They’re the perfect 100 calorie buns and will allow the flavor of the black bean burger to shine through. I added spinach leaves, a bit of Olive Oil Mayo, and a sprinkle of shredded pepper jack cheese. Veggie burger bliss!
I will definitely be adding this to my “go-to” recipe list. I will also try with chick peas to see how the taste compares, maybe a nuttier taste? I can also see replacing the sweet chili sauce with soy sauce, or even salsa! A very versatile recipe that is easily adapted to your taste preferences.
My adaptation of Black Bean Veggie Burgers (from www.allrecipes.com)
1 can of Black Beans (drained well)
1/2 bell pepper (or handful of salad peppers)
1/2 red onion
1/2 teaspoon garlic powder
1 Tablespoon chili powder
1 Tablespoon cumin
1 1/2 teaspoons Sweet Chili Sauce
1/2 cup crushed saltine crackers
Multi-Grain Deli Flats
Any toppings for you burger (cheese, spinach, tomato, pickles, etc)
1. Preheat oven to 375°F
2. Drain beans. While beans are draining, place peppers and onion into food processor and pulse until finely chopped. Then, add drained beans and continue to pulse until beans and veggies have become a paste consistency. You may need to use a rubber spatula to scrape down side to assure all ingredients are well chopped.
3. Add garlic powder, chili powder, cumin, and sweet chili sauce. Pulse to combine. Add egg and crunch up about 12 saltine crackers into food processor. Pulse until combined. If the texture appears a bit soft, add a bit more crushed crackers until it reaches the consistency you prefer.
4. Form patties in the size and shape you like (I made 4 but found they were quite large, would make 5 next time).
5. If you are baking immediately, place on an ungreased baking sheet and in oven for 10 minutes on each side. If you are making patties in advance, you may refrigerate until ready to bake. This also helps them become more firm.
6. Build your burger! Personalize it. I placed mine on the Thin Deli Flats with a sprinkle of Pepper Jack cheese, spinach, pickles, and olive oil mayo. Absolutely delicious!
*TIP: Make a few extra, or double the recipe, and freeze! *
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