Easy Black Bean Burgers
I love vegetarian burgers made of beans or veggies, but am often displeased with the pre-made, frozen selections at the store since they're loaded with additives and don't taste as fresh as the homemade version. This recipe is so easy to make and the burgers are delicious by themselves or topped with cheese, avocados, sliced tomatoes or red pepper. This recipe calls for ground flaxseed so that it's a vegan-friendly version by itself, but it will hold together better with an egg. It still cooked up on the stove and got nice and crispy, but it was sticky when I was forming it into patties.
1, 14.5 oz. can of black beans, rinsed
1 medium red pepper, sliced into long strips
1/2 cup chopped yellow onion (~1/4 of a large onion)
1 tsp. cumin
1/4 tsp. corianader
1/2 tsp. smoked paprika
1/4 tsp. salt
1/4-1/2 tsp. ground red pepper (depending how spicy you like it)
2 cloves of garlic, minced
2 Tbs. flour (can use garbanzo bean or almond flour if gluten free)
1 Tbs. ground flaxeed + 3 Tbs. cold water for vegan version (if non-vegan, substitute flaxseed for 1 egg)
Whole wheat hamburger buns (or lettuce for a low carb wrap version)
Optional toppings: sliced avocado, sliced tomatoes, red pepper, fresh cilantro, cheddar or pepperjack cheese
Whisk together ground flaxseeds and water in a small bowl and set aside. The mixture will take about 5 minutes to form a gel that binds.
Place the beans, red pepper, onion, spices, and garlic in a food processor and pulse until the mixture forms a thick paste. If you don't have a food processor, you can use a high speed blender or simply mash your beans with a potato masher, then add your spices and your onions/peppers (just make sure your veggies are finely chopped).
Transfer to a large mixing bowl and add the flaxseed mixture and flour. Mix well.
Form into 4" patties and grill on medium-high heat on the stove, or place in the fridge for later (bean mixture will keep for 2-3 days).
Top with your desired accompaniments and serve on a toasted bun or in a lettuce wrap