My son encouraged me to come up with a good veggie burger for him, and he gave this recipe a triple A+! Not only are they moist and flavorful, but they’re very easy to freeze. Now, like my son, I prefer them over meat burgers. —Clara Honeyager North Prairie, Wisconsin
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 2/3 cup dry bread crumbs
- 1 egg, lightly beaten
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped sweet red pepper
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 4 hamburger buns, split and toasted
- Optional: Lettuce leaves, tomato slices, sliced avocado, sliced red onion, mayonnaise, ketchup, mustard
Directions
- Place beans in a food processor; cover and pulse until almost smooth. Transfer to a large bowl; add bread crumbs, egg, onion, pepper, garlic, chili powder, cumin, salt and pepper. Mix lightly but thoroughly. Shape into four 1/2-in. thick patties.
- In a large nonstick skillet, cook patties in oil over medium heat until lightly browned, 3-4 minutes on each side. Serve on buns; add toppings as desired.
