Veggie Burger

Ingredients:

2 cans black beans (I used S&W Organic Black beans, which did not need to be drained and rinsed, but another brand’s beans might need to be drained and rinsed), mashed with a potato masher
1/2 onion, minced
1/2 beet, finely shredded
1/2 stick carrot, finely shredded
2 inches red pepper, finely diced
2 inches green pepper, finely diced
1 tsp garlic (I use the bottled diced kind from Costco)
1/2 can Old El Paso green chilies, mild
1/4 bunch finely chopped parsley
1 tsp cumin (to taste)
1 tsp cholula (to taste)
1/4 tsp white pepper (to taste)
1 tsp salt (to taste)
1 egg
3/4 c breadcrumbs (or as needed to get desired consistency)

Directions:

  1. Place beans in large bowl. Mash until half mashed (or desired consistency).
  2. Add all ingredients except egg and breadcrumbs. Mix well.
  3. Add egg. Mix well.
  4. Add breadcrumbs. Mix until the consistency is such that you can form patties.
  5. Put in refrigerator for 1 hour to let the flavors blend.
  6. Grill on grill, or cook on stove like a pancake – which take around 8 min on each side, or bake, which takes around 10 min on each side at 375F. Makes 4 (ish?) patties.
  7. Enjoy with lettuce, tomato, cucumber, onion, mustard, mayo, ketchup, ranch dressing, whatever you happen to like. 🙂
  8. Leftover uncooked patties can be frozen. I’d separate with wax paper and then cook as per directions in #6 above. No need to defrost before cooking. This makes a quick, easy and filling weeknight meal, particularly if you’ve done the prep work beforehand and frozen a bunch of patties.