My family and I have been experimenting with Meatlesss Mondays and vegan eating overall. I am no chef but I do try to cook dinner for my family almost every night and this type of cooking has been an exciting challenge for me in the kitchen. New recipes add some great variation to the family faves. It’s also fun when I can score a winner that elicits the magic words from my family, “It’s a keeper.” These Black Bean Burgers made it to the winners circle. Hope you enjoy!
Eating vegan can give you the nutrients you need from plant based proteins along with fiber. I was worried in the beginning that it would not be satisfying but I was wrong. Black beans are full of fiber and protein that we find filling and tasty. I serve with whole wheat buns and all the sides you would put on a meat burger. This recipe is easy and I think the prep and clean up time is much easier than cooking with meat.
Black Bean Burgers
Makes 6 burgers
2 (16oz) cans black beans rinsed and drained (dry with paper towel to get as much moisture out)
1 small onion
3 cloves garlic
1 tablespoon chili powder
1 tablespoon cumin
2 tsp Sriracha sauce
1 cup bread crumbs
- Mash black beans in a bowl until it becomes a thick paste.
- In a food processor, finely chop onion, carrots, zucchini and garlic.
- Mix veggie mixture, chili powder, cumin and Sriracha sauce into the black bean paste.
- Add breadcrumbs to make the mixture sticky and hold together. If you need more breadcrumbs add a little a time until you reach a hold together
consistency. (Secret tip: put in freezer for 15 mins after burgers are formed so they don’t crumble while cooking)
- Cook on an outdoor grill, bake in the oven or with olive oil in a pan on the stove. Cook until a little brown on both sides.
- Garnish with avocado, kale, tomatoes, pickles and add extra creativity with your condiments.
Other Great Recipes:
- Easy Tempeh Chili That You’ll Love
- Butternut Squash & Roasted Tomato Summer Salad
- Salmon with Quinoa Salad
- Sesame Crusted Salmon
- Shrimp and Farro Bowl