Black Bean Burgers

Black Bean Burgers

I often struggle with deciding on healthy lunches that leave me feeling satisfied throughout the afternoon. I’m lucky in the sense that I don’t start work until after lunch so I have extra time to spend in the kitchen, but I need something that will keep me full until I get home for a late dinner. I recently tried making these black bean burgers to have at lunch time.

They turned out really well, in my opinion, and leave me feeling full throughout the afternoon. I’m not a vegetarian, nor do I have any intention of cutting meat out of my diet, but I don’t necessarily want to eat meat everyday. The texture is similar to a homemade burger and I think they taste really good. This recipe will make six patties, so I usually pop the extras in the freezer to pull out whenever I’m in the mood to have one.

They’re easy to make and would make a perfect lunch or dinner option whether you’re vegetarian or not.

What you’ll need:

1 19 ounce can black beans
1/2 green bell pepper, diced1/2 small onion, chopped
3 cloves garlic, minced
1 egg, beaten
2/3 cup bread crumbs
1/4 teaspoon cumin
1 tablespoon chili powder
salt, to taste

Drain the liquid from the canned beans. Place the beans in a strainer and rinse with water until the water runs clear. Pat dry and place the beans in a large bowl.

Mash the beans well with a fork.

Add the chopped pepper, onion, and garlic to the mashed beans.

Sprinkle the cumin and chili powder on top.

Add the egg, salt, and the breadcrumbs. Then, mix everything together until well incorporated.

Form the mixture into six patties and place them on a greased baking sheet.

Bake the burgers at 375 degrees for 10 minutes on each side.

You can serve them right away, save them in the fridge for later, or freeze them in a freezer bag.