Black Bean Burgers

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
  • Buns
  • Mayo
  • 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.


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