Meatless Monday: Quick and Spicy Black Bean Burgers

Wish I had a prettier photo of the burger. Black beans are not the prettiest of things.

Wish I had a prettier photo of the burger. Black beans are not the prettiest of things.

With our wedding around the corner (less than two weeks away! Ahhhh!), I haven’t been in the mood to cook. Unfortunately, our nutrition has definitely suffered these past few weeks — and since the dress fits, who cares? Wait … that’s not a good attitude.

Ben doesn’t eat a whole lot of red meat, so I’ve always liked the idea of Meatless Monday. I’ve experimented with a few different types of burgers, and I prefer black beans the best. However, you could definitely make these with chickpeas or other white beans.

Quick and Spicy Black Bean Burgers

2 cans black beans, rinsed and drained

1 cup shredded carrot

2 eggs

2 tbsp cayenne pepper (cut it down to 1 tbsp if you don’t like spicy food)

2 tbsp minced onion

Approximately 1/2 cup panko bread crumbs

Salt, pepper, and garlic to taste

1 tablespoon Adobo seasoning

In a large bowl, mash beans with a fork (or, if you’re like me, give up and use your hands). Combine with carrot and seasonings, mix well. Add the two eggs, and mix well. Then add the bread crumbs. Shape into patties (I was able to make four good-sized ones) and place on a well-greased cookie sheet. Bake at 375 F for 30 degrees.

I served these with sweet potato wedges and a thin sandwich bun. If I was watching carbs (which, I recognize that the burger itself is carby), I’d serve it atop a grilled portobello “bun.” You can top them with mayo, avocado, cheese — the sky’s the limit.

The nice thing about veggie burgers is that they’re so customizable — you can really use anything you’ve got lying around the kitchen. Shredded zucchini or sweet potato, various seeds, and any type of beans could be used. What are your favorite things to add to your veggie burgers? I’d love to hear your ideas.

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