Homemade Black Bean Veggie Burgers
With a few minor tweaks, this recipe is so good!! I have made this 3 times so far, each time with a few changes. I definitely agree the cumin is too much. I reduced it to 1 tsp and it seems perfect. Second, I make the whole thing in the food processor, because I'm just that lazy. I like the red bell pepper better than green in this recipe, or a mixture of both will probably be in my next batch. So I start by processing the pepper and onion in the food processor until finely chopped. I saute them with a small amount of olive oil in a non-stick pan for 2 minutes over medium heat. Meanwhile I process the garlic until it is nicely minced. Add that to the pan and saute one minute more, or until fragrant then remove from heat.
I add the beans to the processor with the veggies, egg and spices, and process until blended. Then add the bread crumbs (3/4 cup as per others) and give it a few pulses. Then comes the most important part: put in a covered bowl and refrigerate at least 20 minutes. No more falling apart.
I sauteed mine in a bit of olive oil for about 5 minutes each side in a non-stick pan. Topped with avocados, as others suggested. Basked in the raves. Thanks for the recipe!
7 users found this review helpful
Mar. 10, 2013