Serves: 6 / Prep Time: 10 min / Total Time: 20 min
There are many fancy ways to prepare vegetarian burger patties and they’re all pretty delicious. However, if you’re looking for a simple bean burger that takes less than 20 minutes from the time you get home to the time you want to eat, this is exactly the recipe you should be reaching for.
Our recipe is pretty basic, but to be honest, we’ve made these burgers hundreds of times and have never ended up with the same flavour profile twice. By the time you mix up the spices, add in some fresh jalapeno and top it with thinly sliced red peppers, baby kale, garlic sauteed mushrooms, avocado (or guac!) and a juicy garden tomato, it will seem like a whole new recipe. If you find an unbeatable combo of toppings or spices, please let us know in the comments below.
1 clove garlic, minced
½ large or 1 small yellow onion
1 can (19 fl. ounces) black beans, drained not rinsed
1/2 cup bread crumbs
1 Tbsp chili powder
1/2 Tbsp cumin
1 tsp cayenne pepper
1 tsp salt (I used sodium free canned black beans)
1 tsp Marash Chiles (available at SILK ROAD SPICE MERCHANTS)
1 tsp olive oil (for cooking)
- Place onion and 1/4 cup of beans into blender/food processor. Blend on lowest setting until smooth.
- Combine minced garlic, remaining black beans, bread crumbs, spices and egg into a mixing bowl.
- Spoon the onion/bean mixture from the blender into the bowl and mix together until everything is coated.
- Divide mixture into 6 parts and get ready to ‘fry’ them on a non-stick pan on medium heat. We added a teaspoon of olive oil to lightly coat the pan so they wouldn’t stick.
- Scoop 1/6th of the mixture onto the pan and flatten it out to 1/4″ thickness using a spoon. Repeat.
- Let the patties cook until they are crispy on the outside, flipping them over as needed.
Top them as you please with delicious ingredients and enjoy! These patties will last for a few days in the fridge and also freeze well.
Nutrition Information (1/6th recipe):
Calories 115 / Fat 2.46g/ Carbohydrate 18.90g (Fibre 3.48g) / Protein 6.16g