Black Bean Burgers

If there's one thing I go crazy over, it's burgers. They're easy, quick to prepare when you're tired or in a rush, and anything goes. Really, top them with sauteed or grilled veggies, hummus, pickles, apricots... sky's the limit! My favorite burger was a veggie burger with apricots, endive, sprouts, guac. Once I figure out how to make a veggie burgers without them falling apart, I'll post it up. Until then, it's all about beans and since I've been on a Mexican kick lately, black bean burgers it is! I found one recipe in Cooking Light that I loved; just changed up the spices a little bit. I hope you enjoy them as much as I do!

THE STUFF

·      1 (2-ounce) hamburger bun, torn into pieces

·      3 tbsp olive oil, divided

·      2 tsp minced garlic

·      15-ounces black beans, soaked overnight in water

·      1 tsp lime zest

·      ¾ tsp chili powder

·     1 tbsp chopped cilantro

·      ½ tsp cumin

·      ¼ tsp salt

·      1 whole egg, lightly beaten

·      1 egg white, lightly beaten

THE PREP

Pour beans in a medium-large saucepan and fill with water, 2 inched above beans. Boil on medium heat for 30 minute or until tender. Don't boil too hard or the beans will break open! You can do this step in advance and just fridge the beans until you're ready to make the burgers.

Toss the bun in a food processor and grind it for about 10 seconds until the crumbs equal approx 1 cup. Set aside.

Blend beans, garlic, and 1 tbsp olive oil in the food processor until it makes a thick paste.

Mix bean mixture in a bowl with the breadcrumbs. Add the remaining ingredients and stir.

Divide the mixture into 4 even portions and shape into 3-inch patties. It may be easier to wet your hands first, as it will be very sticky!

Freeze or cook as you would a normal burger. Top with bean sprouts, avocado, tomato, onions and ketchup.  

*Photo credit: quarrygirl.com