Black Bean Burgers

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I have so many meals that I make on a regular basis I haven’t shared because I don’t actually have recipes for them. It’s so hard for me to turn something I throw together into a logical recipe. Well, I’m attempting it again with black bean burgers.

These are so ridiculously easy to make that I don’t understand why someone would ever buy the frozen morningstar crap version. I learned how to make these pretty quickly after becoming a vegetarian because when you miss meat in the beginning you need to find substitutes.

Now I just make them because of their deliciousness. Also, they’re a good option when attempting to fit in with “normal” people at a barbecue. I like to top mine with barbecue sauce and hickory smoked cheddar. Bryce is a standard burger topping guy with lettuce, onion, ketchup, etc. You can also try mexican style with salsa, avocado, and sour cream, but I feel like that gets a bit overdone at restaurants.

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The patties. Pre-crisping.

What You Need:

1 Can Refried Black Beans (Whole Foods has a great version with the only ingredient being beans)
or whole canned black beans (smash ’em up)
About 1 Cup Breadcrumbs (mix of whole wheat & panko)
Garlic Salt
Red Chili Pepper Flake
Regular Salt & Pepper

Mix together the beans and breadcrumbs until they are a good texture for patty-forming. Season to taste. Form into patties with your hands. I like to make them a bit smaller because I love when they have more crisp than thick gooey insides.

Fry them in a pan with a bit of canola oil until both sides are a little bit crispy and the patty is heated through.

Stick them on a bun and top how you like it! For the 4th of July we enjoyed these with corn on the cob, potato salad, cole slaw, and fruit salad. Oh, and lemonade! Enjoy.

 

 

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