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For the Vegetarian in all of us – Black Bean Burgers

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Okay, I have a confession. I have put on a little weight. About 5 pounds and I’m a little bummed about it. So, it’s about that time to eat a little healthy for at least a few weeks. SO I started last night with these black bean burgers I saw in Gourmet magazine. I love that magazine and I’m always excited when I see a recipe in there that I can actually afford to make.
These burgers are really good. They are very filling and have a lot of flavor. I topped mine with a little hot chow chow that my grandfather made and some sliced avocado, tomato and red onion. I served some crispy oven fries along side and had myself quite a feast. The only hard part is flipping these in the skillet. Make sure you have 2 spatulas handy.

Black-Bean Burgers
from Gourmet Magazine

2 cans black bean, rinsed and drained
1/4 chopped onion
3 Tbsp. Mayo
1/3 cup plain dry breadcrumbs
2 tsp. cumin
1 tsp dried oregano
1/4 tsp cayenne
1/4 cup chopped cilantro
3 Tbsp vegetable oil
4 soft hamburger buns

Toppings: mayo, salsa or chow chow, avocado, lettuce, tomato, red onion

In a food processor, pulse 1 can of beans with mayo, bread crumbs, cumin, cayenne, oregano, cilantro, and onion until a course puree forms. Transfer to a bowl and add in remaining can of beans. Form mixture into 4 patties. Heat oil in a large skillet over medium high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Toast buns lightly. Serve on buns.

This Post Has 3 Comments

  1. Did you find it satisfying? Or were you really wishing you were eating a burger? Really, though, these look great and cheap, two things that are important to me, too.

  2. Try an egg instead of the mayo. Less calories and it might hold together better for you (easier to flip). I have a similar recipe I make with kidney beans. Yum!

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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