Easy Black Bean Burgers
After many months of testing and modifying these burgers I can honestly say they are the best black bean burgers I have ever had. The chipotle powder gives them such a beautiful smoky flavour. The key to keep the burgers from being too mushy is to partial dry the beans out in the oven before you blend and form them into patties. I also find it helps to bake the patties rather than frying or barbecuing them.
Burger Ingredients
- 2 cans black beans, drained and rinsed
- 1 tablespoon extra virgin olive oil
- ½ jalapeno pepper, minced, seeds removed
- ½ green pepper, finely chopped
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon chipotle chili pepper
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- ½ cup almond flour
- 1 egg
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and spread the beans out evenly. Bake for 10-15 minutes until the beans begin to dry out and then remove from the oven to let cool. Increase the heat of the oven to 375 degrees f.
Meanwhile, heat the olive oil in a medium frying pan over medium high heat. Add the peppers, onion and garlic and saute for about 5 minutes until the vegetables are soft. Add the cumin, chili powders, garlic powder and paprika and saute until fragrant. Add the tomato paste and 1 tablespoon of water. Mix to combine.
Place the sauteed vegetables, beans, almond flour, egg and worcestershire sauce in a food processor. Pulse the ingredients until combined. I like to leave some larger pieces of beans, onions and vegetables to give the burgers texture. Form into patties.
Line a baking sheet with parchment paper and lay out the patties. Bake for 25 minutes, flipping halfway. Serve patties on top of your favourite bun and garnish with sliced tomato, lettuce and small pickle. Serve with fresh salad. Enjoy!
