Black Bean Burgers

This  next one is in preparation for the celebration on May 5th.

Aside from it being May 5th, Cinco de Mayo (obviously), it is also my final day of exams, wrapping up the first semester of my senior year of college. It will be a time to party.

In preparation for that day, I have already been planning the food and drinks I will serve at the fiesta on my roof (hopefully) in the scorching sun. These black bean burgers will be a winner because a) they are cheap as hell b) they are easy c) they are hard to mess up, even with a couple of glasses of sangria in you.

I pulled the recipe from Whole Foods website here. Note that it makes more like five medium portioned burgers, not six. And I would suggest adding diced red or green peppers to the mix for extra umph.

Here’s what you’ll need:

1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons extra-virgin olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced

Drain, rinse and then mash the beans up with a potato masher or fork, then add the rest of the spices, veggies and egg. Divide and form five burgers. Heat a pan on medium with some vegetable oil, then let the patties cook on each side for about 4 minutes, depending on how crunchy you like them. (Burning them actually made the texture 100% better and didn’t change the taste much. But I also eat burnt toast.) Throw on some cheddar, if you prefer, and then place on a toasted whole wheat bulkie roll. Add gauc, salsa, or even tortilla chips to the top.

Enjoy with red wine and some fruit. Or just enjoy on its own. They rule.


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