As soon as I tried this Moroccan White-Bean Burger recipe from Redbook I knew that I would be using it to make a black bean burger. I love black bean burgers but when you order out or buy them frozen you never truly know what’s in them. Below is a simple and healthy version, a little different from the white bean burgers.
- 1/2 green bell pepper, cut into 10-12 pieces
- 1/2 c. of chopped red onion
- 1/2 c. Italian parsley
- 1 clove garlic, minced
- 1 t no-salt seasoning
- 1 can (15.5-ounce) black beans, drained and rinsed
- 1/2 c. crumbled blue cheese
- 3/4 c. breadcrumbs
- 1 large egg
- olive oil
- Lettuce leaves and tomato slices
In a food processor, pulse green bell pepper, red onion, Italian parsley, garlic, and seasoning until finely chopped. Add beans and pulse until coarsely mashed.
Transfer mixture to a bowl; add breadcrumbs and egg. Mix until well combined. Fold in blue cheese. Shape into 8-9 (1/4-cup) burgers. Place on a plate and refrigerate 30 minutes.
Heat oil in a large skillet over medium heat. Add burgers and cook 3 to 4 minutes per side, or until golden brown. Place on a paper towel.
Spread inside of buns with mayo and top with lettuce, tomato, and burger.