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Friday, March 30, 2012

Black Bean Burgers

When looking for something quick to make for dinner, my husband turns to frozen Boca spicy black bean burgers about once a month or so.  I've been trying to stay away from frozen dinners, so when I came across this recipe I knew I wanted to give it a shot.

There isn't anything too fancy in the burgers (the only thing I had to run to the store for was chili powder since I had just used up the last of mine the other day) and it really wasn't hard to make.  I even got to use my fancy new masher I picked up at the store the other day.  I never really felt like I was doing anything wrong, though I did burn my finger on my stupid stovetop.  I forgot that the burners get hot when the oven is on (apparently the output for the hot air is directly into one of the back burners) so I bumped my knuckle on the burner and now have a lovely blister.  I did learn something new - if you burn yourself, put toothpaste (the white paste kind) on it.  I don't know exactly how it helps, but my mother-in-law suggested it, so I did it and it stopped hurting as much.

Next time I make these burgers I'll get fancy and add some toppings.  Normally my husband doesn't put anything on his black bean burgers, and I put a little sour cream on it to cut the spiciness (and I eat it sans the bread), but I think that some tomato and maybe a little cheese would go really well with this.  I served the burgers on whole wheat rolls with a side of roasted brussels sprouts and a sweet potato puree.  In all it took me less than an hour to cook.  I started the brussels sprouts first, then while they roasted I started getting the burgers ready.  When the sprouts came out, I finished mixing everything in, covered it, put it to the side, then finished up prepping the burgers.  While the burgers cooked, I heated the sweet potatoes in the microwave, then pureed it while the burgers cooled.

I'd definitely make these burgers again, I think they were better than the frozen kind!

Homemade Black Bean Veggie Burgers (from


1 (16 ounce) can black beans, drained and rinsed

1/2 green bell pepper, cut into 2 inch pieces

1/2 onion, cut into wedges

3 cloves garlic, peeled

1 egg

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon Thai chili sauce or hot sauce

1/2 cup bread crumbs (I used panko)


If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.   

In a medium bowl, mash black beans with a fork until thick and pasty. 

In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. 

In a small bowl, stir together egg, chili powder, cumin, and chili sauce. 

Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. 

If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

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