Black Bean Burger

What could be better than a good bean burger recipe on the fourth of July? These burger patties have a Mexican flavor to them, which is one of the reasons I love them. They are very tasty, but as my husband puts it, "They taste better if you aren't expecting them to taste exactly like hamburgers."

Yup.

Sometimes these patties are a little dry, so some juicy toppings like tomatoes or guacamole can go a long way. Also, they break apart sometimes. If that happens to you, just throw them on your sandwich anyway—they will still taste delicious. They break less if you freeze them and then cook them.

We freeze them a dozen or so at a time, and I take one or two with me to barbecues. It's convenient to be able to participate in family barbecues with out much hassel and—even better—with out consuming my least favorite meat, hamburger.

Black Bean Burger

1/2 medium red onion

5 cloves garlic

1/2 cup almonds

1/2 cup sunflower seeds

1/2 cup fresh cilantro (I've also used fresh basil before)

1 tsp chili powder

2 tsp olive oil (optional)

1/2 tsp pepper

1/2 tsp salt

1 15 oz. can black beans (any type of bean would probably work)

1/2 cup bread crumbs (I use Panko bread crumbs)

Put garlic and onion in food processor and pulse until chopped, or if your food processor is a little iffy like mine, dice garlic and onion and add to food processor bowl. Add almonds and sunflower seeds and pulse until finely chopped. Add cilantro, chili powder, oil (if using), salt, and pepper and process until cilantro is chopped and all the ingredients are combined. 

Put drained and rinsed beans in a separate bowl and mash well. (Honestly, the best way is to wash your hands thoroughly and get right in there with your hands.) Mix bread crumbs and food processor contents in with the beans. 

Then make your patties. I have done all different sizes and thicknesses, so what ever you prefer should work. Just be warned that a thinner patty may break more easily. If you are having trouble getting the patties to stick together, you may want to add the oil (if you didn't earlier) or a teeny bit of water.

Throw them on the grill or into a frying pan over medium heat and cook a few minutes on each side. I like mine to be soft on the inside, but if you are going for a crispier patty, you can cook them longer at a lower heat.

If you want to freeze them, do it! Just separate each patty with plastic wrap so you can get them apart easily. They make an awesome quick meal out of the freezer if you microwave them. 

Some of my favorite toppings for these burgers are tomatoes, sautéed bell peppers, jalapeños, lettuce, sriracha sauce or Mexican hot sauce, avocado slices or guacamole, and salsa. 

Yields 4–8 patties, depending on how big you make them.

Adapted from A Couple of Cooks