Recipe by DANIKA1066
"This is a great recipe, even for meat eaters!"
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2 (15 ounce) cans
black beans, drained
minced jalapeno pepper, or more to taste
1 1/3 cups
red bell pepper, diced
eggs, slightly beaten
liquid smoke flavoring
ranch dressing mix
smoked Gouda cheese
Really good. I am trying to incorporate more bean dishes into my families diet and this was a hit for me. First time I've tried homemade bean burgers and I was pleasantly surprised. I omitted the liquid smoke because I didn't have any, cut down the cumin and chili power to 2 teaspoons each and omitted the ranch dressing mix altogether because I'm not a fan of prepackaged junk and they were still delicious and flavorful.
Although these weren't bad, I didn't care for the texture of the patty. I used Gouda chesse per the instructions, but it got lost somewhere between the texture and spices. Next time I use beans to replace a protein I will make bean and cheese quesdilla's. Less prep time and less dishes.
WOW! Delicious. Didn't mince the jalapeno, just de-stemmed one and threw it into the food processor whole with the beans. Took substantially longer to cook until no longer a mushy mess, but that's not a big deal. Used yellow pepper because that's what I had on hand. Will most definitely make again.
I have tried about 10 homemade veggie burger recipes that all had good flavor but fell apart because they were too soft/liquidy. This is the first one i've tried that the burger holds together well and it has good flavor. I will keep this recipe handy.
Really tasty! I didn 't have any jalapeños so I used 2 chipotles in adobo sauce...(2 peppers out of the can). The "burgers" were VERY spicy, but really good. They were hard to make into patties because they were so moist. Next time I will try and dry the beans a little because I think that will help them stick together better. My husband really liked them so this recipe is a keeper. Thanks for the recipe!
Stumbled onto this recipe while looking for a black bean burger with a little more flavor. Although I did make a few changes (everyone does!), this is a wonderful recipe!
First, I smashed my beans rather than using a processor. I prefer the texture this way.
I omitted the liquid smoke as I'm not a fan. Instead, I reserved some of the juice from the beans. I added about 1/8 cup to the mixture for consistency.
I also substituted panko for bread crumbs, and cut that back to a cup.
Lastly, I cooked and added a 1/4 c. quinoa. My jalapeño and onion were cooked with the quinoa, then cooled for a bit before adding to mixture.
I had no trouble at all forming these into patties- great consistency. I chilled the mixture in the fridge for about ten minutes while I put my daughter to bed- but it was not necessary to chill.
I've made a lot of bean burgers and I think this is going to be my standard recipe from now on. No changes needed. Wonderful!
Ok so I made these a few times and I think I found the key to getting the right consistency. I put the beans in a colander and let them sit and drain until all the liquid was out of them. I made the recipe as stated which has very good flavor and just enough spice. I only use one jalepeno since one time I used two and it was too spicy. Also fresh garlic, not from the jar as this adds more liquid.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Burgers
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 190
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