"These veggie burgers will firm up as they cook on the grill. Great with all the trimmings." — tmeyer
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1 (16 ounce) can
black beans, drained and rinsed
shredded Cheddar cheese
red bell pepper, minced
fresh parsley, minced
salt and ground black pepper to taste
bread crumbs, or as needed
I thought this was an awesome recipe! I added jalapenos to spice things up a little bit and enjoyed mine with some local BBQ sauce. I read others were having problems with the burgers falling apart so I baked the burgers at 350 until cooked through and than threw them into the fridge until I wanted to heat them up again on the grill!
To get burgers to stick together, perhaps don't rinse the black beans and lightly coat patties with flour. Provecho!
These were amazing! Even my little boys ate it and asked for more. I omitted mushrooms and peppers so the kids wouldn't complain of CHUNKS and ran the barley through a food processor briefly and pulsed the black beans a few times to give a smoother patty. Though I only had one egg, they held together on oiled foil on the grill with the use of some cooking spray. I threw in some liquid smoke and Worcestershire sauce and used a smoked cheddar cheese to bump up the grill flavor. Delicious!
Very good flavor for a veggie-burger (which I usually avoid like the plague).
I followed the recipe as posted and had some problems with the patties falling apart.
Even after I oiled the foil, the patties stuck and fell apart when flipping them.
Maybe Pam spray or a cooler grill would have helped...
Anyway, they made for some excellent hash.
* Percent Daily Values are based on a 2,000 calorie diet.
Barley Black Bean Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 122
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