My sweet friend at work gave me a recipe she and her family had tried and liked for black bean veggie burgers, and Tex and I made them last night.
Tex thought they were great.
I decided not every recipe can be a winner.
I’ll let you decide for yourselves.
First, you have to mash up 16 oz. of black beans until they are thick and pasty.
Then dig your food processor out of the storage boxes, put it together and turn it on. Smell something like an electric fire and turn it off. Disassemble and find Tex to re-assemble it correctly.
Use the food processor to finely chop 1/2 a green bell pepper, (Unless your small town grocery store was out of green, and the red ones looked questionable. In that case, use yellow.) 1/2 onion, and 3 cloves of garlic.
Stir all that into your mashed beans.
Looks appetizing, right?
In a different bowl, stir together 1 egg, 1 tsp chili powder, 1 tsp cumin, and 1 tsp hot sauce.
Then you stir this mixture into the mashed beans. Though, now that I’m thinking about it, why didn’t we just add this into the mashed beans in the first place? Why did we dirty an extra bowl? Because we don’t do anything half-butted. That’s why.
Then mix in 1/2 cup bread crumbs until the mixture is sticky and holds together.
That should make about 4 patties.
You can place on tin foil and grill, but it was a hundred million degrees outside last night, so we baked them at 375 for about 10 minutes on each side.
DISCLAIMER: These in no way taste like hamburgers!
In fact, if we were to do it again, I would throw in some southwest seasonings like a taco burger and top off with some salsa and cheese. And maybe some onion and lettuce. And a tomato. And guacamole. And salt.
Yeah, that’s what I’d do.