Black Bean Burgers are the vegan key to my heart. Who doesn't love a juicy burger-fry combo? This burger is thick, spicy, and just as filling as a beef patty with none of the greasy guilt. It's also incredibly easy.
Let's get flipping.
What you need:
1 Can of Low Sodium Black Beans, drained (or 15 oz fresh cooked black beans, drained) | 1 Cup Panko Bread Crumbs | 4 Cloves Fresh Garlic | 1/2 TSP Garlic Powder | 1/2 TSP Oregano | 1/2 TSP Ground Red Pepper | 1/2 TSP Chili Powder | 1/2 TSP Red Cayenne Pepper | 1 TSP Crushed Red Pepper Flakes | Pinch of Salt and Pepper | 2 TBSP Corn Starch (Optional for Binding)
Place beans in a large bowl and mash. I used the top of a whisk and beat them until only a few whole beans remained. This takes a little elbow grease; I recommend tilting the bowl to the side a bit and gathering all beans so that you can begin mashing them all at once. Set aside.
Place a little EVOO in a skillet and brown garlic own both sides. Set aside and allow to cool slightly.
Mix in corn starch until no trace of the white powder remains. Fold in spices. Mince garlic and fold in. Finally, fold in the breadcrumbs. Mix until well combined,
Scoop out 1/4 Cup - 1/2 Cup in your hands and roll into a ball; press each ball into a patty.
Grill each patty in a bit of olive oil on medium heat until each side is dark brown to your liking.
Serve up your burgers your favorite way! I created a simple carrot slaw using lemon juice and a little bit of my favorite vegan mayo (shown below). Fresh tomato and a side of sweet potato fries = nom time!