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Back when I was in San Diego, the hotel I worked at made really good vegetarian burgers. It was the first time I ever tried one, and I can’t say I ever tried any more. I kept meaning to try some frozen ones, but I didn’t think they would be any good. And why waste the money! So when I saw black bean burgers, I knew I had to try them!They are awesome! One time, I made 4 burgers, so they were thicker but also had that mushy bean texture in the middle, so I’ll probably stick with making 6 (which are about the thickness pictured). But these hold together really well, and the spices and cilantro add amazing flavor. They’re also a cinch to throw together and make a nice, quick meal!

I realized as I was eating one of these today, that when I eat vegetarian, I eat a lot of black beans! They’re tasty and full of protein, and perfect to make these burgers more substantial. If you like black beans, you’ll love these burgers!Black Bean Burger

2 (15.25-ounce) cans black beans, rinsed and drained
1½ tablespoons olive oil
¼ cup onion, minced
2 cloves garlic, minced
¼ cup chopped cilantro
1 cup Panko bread crumbs
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon black pepper
¼ teaspoon salt
2 large eggs, lightly beaten

Combine oil, onion, garlic, cilantro, and ⅔ of the beans in the work bowl of a food processor. Pulse 8 times or until beans make a thick paste. Scrape bean mixture into a bowl.

Stir in breadcrumbs, spices, eggs, and remaining whole beans. With moistened hands, divide bean mixture into 6 equal portions, shaping each into a 3-inch patty.

Spray a large nonstick skillet and heat over medium heat. Add patties to pan and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 4 minutes or until bottom edges are done and patties are cooked through. Serve with your choice of burger fixings.

Source: Adapted from Elephant Eats and Annie’s Eats

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