Creating a good veggie burger is a daunting task. Believe me when I say that I have tried many a meatless concoction in my search for the perfect bean burger. We don’t have to tell you that we are not vegetarians or vegans, but we do try to be health conscious and mindful when we eat. I, in particular, choose to go meatless more days than not, while Keith is still warming up to the idea. Whatever your reasoning is for wanting to try this recipe, we won’t judge. Suffice it to say that I have been challenging Keith to come up with a good meatless patty for all of us to enjoy. This one is pretty amazing. For this recipe, Keith, relying on his love for Mexican food, opted to use black beans as a base. He then chose to add plenty of cilantro (his favorite), garlic, and red pepper to create a savory, robust flavor. He was also able to create a firm consistency that made this bean burger great to bite into, not mushy (one of my pet peeves about most veggie burgers). To top it off, he made a chipotle mayo (see the recipe for this on our Unforgettable Fish Tacos post) that made this burger complete. It was so good, I didn’t even need to add cheese! We thought this was an excellent meatless burger option to make for your vegetarian (and non-vegetarian) friends at the Labor Day barbecue. Who knows? You may even find yourself liking these so much that you will be satisfied with this meatless meal.
A delicious veggie burger that satisfies any picky palette
- 2 small cans of black beans
- 1 tsp garlic, chopped
- 1 TBSP green onion, sliced thin
- 1 TBSP red pepper
- 1 egg
- 1/2 cup panko (coarse) bread crumbs
- 2 TBSP chopped fresh cilantro
- 4 dashes Tabasco sauce
- Drain and rinse black beans.
- Remove about half of the beans and place in a large mixing bowl
- With a fork, smash the beans in the bowl to a mealy consistency
- Add remaining beans and mix.
- Slice green onions into thin strips
- Dice red pepper into 1/8″ x 1/8″ pieces
- Add pepper, onion, egg, garlic, cilantro and bread crumbs and mix to combine
- Mix in Tabasco sauce
- Refrigerate for 10 minutes
- Heat skillet and spray with cooking spray
- Divide bean mixture into 4 equal parts and patty as you would a beef patty.
- Place in skillet and heat over medium heat for 5-6 minutes
- Turn patties over and cook an additional 3-4 minutes.
- Serve on bun with your favorite toppings.
- We used the chipotle mayo (recipe can be found on our Unforgettable Fish Tacos post)