Friday, June 29, 2012

Black Bean Burgers

I read a few different recipes before I constructed these.  I could have easily added more kick, but because I wasn't sure how they would turn out, I didn't want to add too much.



2 cans black beans drained
1 small onion, chopped
3 cloves garlic, chopped
1/4 cup fresh parsley, chopped
1/2 tsp cumin (next time I'll add a full teaspoon)
1/4 tsp red pepper flakes
2 eggs
3/4 cup bread crumbs
1 can mexi corn, drained

Combine 1.5 cans of the black beans, onion and garlic in a food processor, pulse to combine.  Add in the parsley, cumin, red pepper and eggs, pulse.

Transfer mixture to a bowl, add the remaining beans, bread crumbs and corn, mix well.

Form into patties, separating them with wax paper from each other because they will be sticky.  Refrigerate for at least an hour before grilling.

Heat grill to medium high, place patties on a well oiled grill and cook for about 6 minutes per side.

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Notes:  I put foil down on my grill in case they fell apart, they didn't and still obtained some nice grill marks.  Be sure to not overcook the burgers, otherwise they will get dry and crumble.

If you do not want to use the eggs, flaxseed from what I have read can be substituted as a binder.  Process 1 Tbs Flaxseed and 3 Tbs water until smooth and use in substitution for the eggs.  

My favorite burger toppings?  Lettuce, tomato and sprouts!  

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