Emma’s Black Bean Burger
Servings
Makes 8 Burgers
Total time
30
minutesAnne’s daughter Emma came up with this recipe for her favorite vegetarian meal. These patties freeze well which makes for dinner in a snap. Cumin and Cayenne spice this burger and layer in with the Caramelized Onion Avocado Oil. The black bean technique of baking the beans to dry them just a bit really helps transform the texture. Serve these with our Creamy Cilantro Sauce and Quick Pickled Red Onions.
Ingredients
1 onion, chopped
2 cloves garlic, minced
2 cans black beans, drained and rinsed
1 tsp Cayenne
2 tsp Ground Cumin
1/2 cup bread crumbs
1 egg
Whole grain buns
Avocado and tomato for serving
Quick PIckled Red Onions for serving
Creamy Cilantro Sauce for serving
Instructions
- Preheat oven to 325°F. Spread one can of black beans on a sheet pan. Blot with a paper towel. Bake for 10 minutes to dry the black beans. Cool.
- Heat a skillet over medium heat. Drizzle Caramelized Onion Avocado Oil to coat the bottom. Add in the onions and saute until softened and browned – about 8 mins. Add in the garlic and cook for 1 minute. Set aside to cool.
- Move the baked and cooled black beans and half of the second can of black beans to a food processor. Add in the cayenne, cumin, bread crumbs, cooked onions and egg. Pulse until mixed and the black beans are broken down and the mixture holds together when squeezed.
- Transfer to a bowl and fold in the reserved whole beans. Form into 8 patties. Place in freezer for 15-30 minutes.
- Heat a nonstick pan over medium heat and drizzle in Caramelized Onion Avocado Oil. Sear the burgers until golden brown on one side. Turn carefully and reduce the heat to low and continue to cook until the burgers are browned and heated through.
- Serve on whole grain buns with avocado, lettuce and tomato. Delicious with Creamy Cilantro Sauce and Quick Pickled Red Onions.
