Black Bean Burgers
A handful of ingredients and 30 minutes for veggie burgers you can cook on the stove, in the oven or on the grill.
Ingredients
- 2 x 425g cans black beans, drained and rinsed
- 1 green bell pepper, seeds and stem removed
- 1/2 medium onion, cut into chunks
- 2 garlic cloves
- 1 tsp each smoked paprika, cumin and chilli powder
- 1/4 tsp each salt and pepper
- 60g panko breadcrumbs
- 1 large egg
- 5 burger buns
Instructions
- Drain and rinse the black beans well, then spread them onto a few layers of paper towels to dry.
- Add the green bell pepper, onion and garlic to a food processor. Pulse until finely chopped. Transfer the mixture to a mesh sieve and use a spatula or spoon to press out as much moisture as possible.
- Transfer the dried beans, pepper mixture, smoked paprika, cumin, chilli powder, salt and pepper back to the food processor. Pulse just until combined - there should still be some bigger pieces of beans.
- Transfer to a large bowl and stir in the panko breadcrumbs and egg. At this point, you can move forward or refrigerate the dough for up to 24 hours. The burgers are easier to shape if the dough has been refrigerated for at least 30 minutes.
- Scoop roughly 125ml sized portions of the burger dough, then use your hands to form them into patties.
- To cook on the stove: place patties in a greased frying pan over medium-high heat. Cook each side for 5 to 7 minutes, or until golden brown and firm. To cook on the grill: set patties on a greased piece of foil over medium/high heat. Cook each side for about 7 minutes, or until golden brown and firm. To cook in the oven: arrange patties on a greased baking sheet and bake at 200°C (180°C fan)/Gas 6 for 15 to 20 minutes, flipping once during cooking.
- Serve on a burger bun with your favourite toppings, like cheese, lettuce, tomato and red onion.