Easy Black Bean Veggie Burger

Today we bring you super easy black bean veggie burgers. They are awesome because you need only four ingredients. I love my burgers to be flavorful and the tour of seasonings that I took in making these turned out to be spot on. I have always wanted to try my hand at making veggie burgers. They are one of my favorite treats to get when I go out to eat. So what I’m saying is that this recipe is long over due, but now that I’ve made them I will be making them all the time!

These were such a hit at home that we kind of argued over who got to take the leftovers to work the next day. If you’re wondering, I won, and let me tell you lunch was awesome and I couldn’t stop looking at the clock and wondering if 10:30 was too early to have lunch. I think I made it to about 10:45, I got too excited.

While you are making these I would caution away from flipping the burgers too much. They will start to break apart and become unruly. So you should try to cook one side and then the other, which is why you want to cook these on a fairly low heat because if you cook it too high you will blacken one side and the center will still be soft.

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Easy Black Bean Veggie Burger

Servings: 4 burgers

Ingredients

• 2 cans black beans
• 1 yellow pepper
• 1 egg
• 10 crushed crackers I used low sodium wheat thins
• drizzle of olive oil
• 2-3 tsp garlic powder
• 2-3 tsp onion powder
• 2-3 tsp season salt
• 2-3 tsp chili powder
• 2-3 tsp cumin
• 2-3 tsp paprika

Instructions

1. Drain black beans and rinse, be sure to shake off extra water.

2. Chop yellow pepper into small pieces. 

3. Put crackers into a bag and crush with rolling pin into a fine grain. 

4. In a a large bowl of mash beans into paste. Combine yellow pepper, egg, and cracker crumbs. 

5. Add a dash of each seasoning, around 2-3 tsp of each.

6. Heat pan to medium low and drizzle with olive oil. 

7. Make patties out of mixture set on pan and cook one side for around 6 minutes. Be sure to cook through as you brown the side that is down. This is where it is important to have the heat of the stove at the right level. 

8. You want to stay away from flipping the patties too much or they will start to fall to pieces. 

9. Once both sides are browned transfer to bun. 

10. We sautéed mushrooms in Greek seasoning, melted a bit of Jalapeño havarti cheese, added some greens, and served on a brioche bun. 

    Enjoy!

Thanks for joining us today. We are so excited to bring more vegetarian options to our resume. This website was of course made in order to share helpful and valuable recipes with you all. On the other hand it was developed for a selfish reason as well and that is to get us out of our comfort zones and develop those recipes we’ve always meant to try. On that note I think I am going to start plotting a good winter adventure to share on the site. I definitely have the tendency to hibernate in the winter and it is time to take on the new year and get outside!

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