Black Bean Burgers
Recipe adapted from Sally’s Baking Addiction
- 2 14 oz cans black beans, drained, rinsed,
- and patted dry
- 1 Tbsp. extra virgin olive oil
- ¾ cup finely chopped bell pepper (½ of a
- pepper)
- 1 cup finely chopped yellow onion (½ of a
- large onion)
- 3 garlic cloves minced (about 1 Tbsp.)
- 1 and ½ tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. garlic powder
- ¼ tsp. smoked paprika
- ½ cup panko breadcrumbs
- ½ cup feta cheese OPTIONAL
- 2 large eggs
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. hummus
- Salt and pepper to taste
Preheat oven to 325°F. Spread beans evenly onto a lined baking sheet and bake for 15
minutes until slightly dried out. Once done, increase the temperature to 375°F.
Meanwhile, heat olive oil in a small skillet over medium heat. Sauté chopped pepper,
onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes.
Gently blot some of the moisture out. Place in a large bowl or in a food processor with the
remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, breadcrumbs,
cheese, eggs, Worcestershire, hummus, salt, and pepper). Stir or pulse everything
together, then add the black beans. Mash with a fork or pulse the mixture, leaving some
larger chunks of beans.
Form into patties using about 1/3 cup of mixture for each.
Place patties on a parchment paper lined baking sheet and bake at 375°F for 10 minutes
per side, 20 minutes total.
Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
