“My boyfriend and I tried to get out in this hot weather but it’s just too durn hot. So instead I stood around the hot kitchen and whipped up some fresh bread, quinoa black bean salad and homemade veggie burgers. Oh, and guacamole. Contradiction? No way, because the kitchen isn’t hot, it’s a place of fiery joy. And I wouldn’t let him put in a fan either, because that would cool things down.Seriously folks, what isn’t good about avocado? It’s like nature’s yummy vegetable spread. Homemade bread, homemade bean burger, some wholesome lettuce and guacamole, and you’re off to the races.”
Well, it can be difficult to come up with copy for all of my posts. And what I realized today is that when there’s a lull in my posting, it’s because I’m just out of words. My boyfriend on the other hand writes daily, sometimes multiple times per day, on at least one of his 10 blogs. Yes, I said 10. Anyway, he graciously offered to help me and it could just work out.
I’ve made these before with different types of beans and they were delicious. Black beans were on the agenda for the rest of the dishes I’ve planned for the week, plus they work really well with the chipotle pepper sauce.
These are really easy to make, hardy and flavorful. They’re also great to keep in the freezer for a quick weeknight meal.
Black Bean Burgers
- 1/2 medium onion, roughly chopped
- 2 cloves of garlic, smashed
- ½ of a medium green pepper, roughly chopped
- 1 1/2 cups cooked black beans, rinsed and drained
- 2 tsp. chipotle pepper sauce
- 1 teaspoons low sodium tamari
- 1 teaspoons oregano
- 1 teaspoons ground cumin
- ¼ tsp. kosher salt
- 4 grinds of black pepper
- 1 small carrot, shredded
- 1/4 cup cooked brown rice, cooled
- 1 cup whole wheat breadcrumbs
Add the onion, garlic and bell pepper to the bowl of your food processor and pulse to coarsely chop. Add the black beans, chipotle pepper sauce, tamari, oregano, ground cumin, salt and pepper and pulse a bit more until the beans are mostly pureed and all of the ingredients are combined.
In a large bowl combine the bean and vegetable mixture, carrots, brown rice and bread crumbs. Mix thoroughly and let sit for about 15 minutes to let the bread crumbs absorb some of the liquid.
Using a 1/2 cup measuring cup, scoop and shape six patty’s. Place the patty’s onto a lightly sprayed baking sheet. Lightly spray the tops of each patty. Bake each side for approximately 20 minutes or until golden. Remove from oven and let stand for about 5 minutes.
Serve these topped with a little spicy BBQ sauce (I like Stubb’s Moppin’ Sauce) and some guacamole.