Served with a light Arugula Salad
I discovered this recipe six months or so ago, and it has become a “keeper.” I found it easy to do and I wrapped up the burgers to freeze–making it a quick dinner meal. One of the salads I have come to adore is done with simple Arugula greens. I sprinkle on some sliced parmesan cheese, a bit of white pepper and lemon and add some organic cherry tomatoes on the side. Sometimes I don’t even find a need for the olive oil. Whatever suits your taste.
Makes Approx. 8 Patties
- 1 (28 ounce) can black beans, drained and rinsed
- ½ red bell pepper
- ½ poblano pepper
- 1 onion, cut into wedges
- 3 cloves garlic peeled
- 2 eggs
- 2 Tablespoons chili powder
- 2 Tablespoons cumin
- 2 teaspoons Thai chili sauce or hot sauce, depending on taste
- ½ cup bread crumbs, gluten free
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking preheat oven to 375˚ F. and lightly oil baking sheet.
With your electric mixer, add beans to work bowl and process until think and pasty.
In a food processor, finely chop peppers, onion and garlic. Then add to mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir in the egg mixture into the beans. Mix in bread crumbs until the mixture is sticky and holds together: Divide into 8 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.
Or if you choose, simple serve with tomato and onion and pickle slices and for a more exotic fare, a slice of goat cheese if desired! Enjoy!