So I’ve never been much of one for veggie burgers. But in keeping with my commitment to new, healthier foods in the new year, I decided to give these a shot.
What I Used:
- 1 (16 ounce) can black beans, drained & rinsed
- 1/2 small onion, chopped (via food processor, of course)
- 3 cloves garlic, chopped (again, via food processor, of course)
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon chili sauce
- 3 slices toast (turned into bread crumbs via food processor…of course)
(Note: the recipe I linked calls for bell peppers, but I think I’ve mentioned a few times how my husband doesn’t eat those)
What I Did:
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- Drained beans
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- Chopped onion.
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- Smashed the black beans with a potato masher!
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- Mashed beans!
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- The other ingredients
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- Put the egg, sum in, chili powder, red pepper, and chili sauce into a bowl.
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- Mixed.
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- Added beans and mixed some more.
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- Toasted a few slices of bread and put them in the food processor.
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- Put the bread crumbs into the bowl with everything else.
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- Formed the mixture into patties. Got the condiments for dressing the burgers ready.
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- Put the patties on a baking sheet (with fries for the husband).
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- Set the timer for 10 minutes.
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- Added a couple of slices of cheese.
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- Put ’em back in the oven to melt cheese (with buns for toasting!)
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- Mine! Side = Mojo Corn salad
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- Trent’s!
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- Dinner = served.
Verdict:
Mucho Yummy-o! I didn’t even tell Trent what I was making before I had him try this. He agreed with my assessment: these are a keeper. We just had them for the second time, and this time I made a double batch, freezing four patties for an easy dinner sometime in the very busy future. And I highly recommend you give them a chance, too! Trent enjoyed some frozen french fries with his, while I had some of my beloved Mojo Corn Salad–which was a perfect accompaniment.
Wider than the Sky 