- 2 (15-ounce) cans of black beans, drained and rinsed
- 3 garlic cloves, roughly cut
- ½ cup rolled oats
- ½ cup fresh cilantro
- 1 large egg, beaten
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- 1½ teaspoons dried oregano leaves
- ½ teaspoon kosher salt
- ⅓ cup chopped red onion
- juice of ½ lime (about 1 tablespoon)
- 1 tablespoon extra virgin olive oil or canola oil (you may need more oil to cook your burgers in 2 batches)
- Place roughly ⅔ of the black beans into a food processor with the garlic, oats and cilantro. Process for about 25 seconds or until the mixture is pasty and sticks together, but is not completely smooth. Transfer the black bean mixture to a large mixing bowl.
- Add the rest of the black beans and the remaining ingredients except the oil. Mix with a spatula. Shape into 6 patties, each about ¾-inch thick.
- Heat a large nonstick skillet over medium heat. Add the oil and swirl to spread. Without crowding the pan, cook each patty for 4 to 5 minutes per side. If necessary, work in batches and add more oil between batches.
Per Serving: Calories: 164 Fat: 4g Saturated fat: < 1g Trans-fat: 0g Carbohydrates: 25g Sodium: 413mg Fiber: 6g Protein: 9g Cholesterol: 36mg
How to dress up a veggie burger
A favorite way to eat a black bean burger or any type of veggie burger is on a hamburger bun with typical hamburger toppings: tomato, onion, lettuce, mustard and the like. Even though that’s how I show it here, it’s not my favorite way. More often you’ll find me eating my burgers sans the bun. Maybe you’ll like yours one of my preferred ways.
- Topped with tzatziki
- Served over a salad
- Covered in fruit salsa like strawberry salsa or mango salsa
- Placed atop a grilled portobello mushroom
- Covered with mashed avocado and sprinkled with everything-but-the-bagel spice