“We need to make black bean burgers for dinner tonight,” my roommate Breanne exclaimed to me early one Friday morning.
“I keep passing by this vegetarian food truck that has them on their menu, but it’s like nine bucks for one, which is just out of control,” she told me.
And out of control it certainly is. Because we did end up making our own black bean, veggie burgers that night. Four black bean burgers to be exact, and all for probably under $5. But I won’t put the ridiculously overpriced New York City food to too much shame by getting all technical with exact ingredient cost calculations.
Plus, I’m willing to bet that our burgers were better than the food cart’s. So take that, out of control expensive Manhattan food prices.
Cook at home when you can, kids. It’s healthier, cheaper, and oh-so-much more satisfying.
1 sixteen oz. can black beans, drained and rinsed
1/2 large tomato, diced
1/2 ripe avocado, diced
4 garlic cloves, minced
1/2 large red bell pepper, diced
3 generous T flour or oats
1/2 tsp. oregano
dash of chili powder
dash of cumin
dash of salt
dash of pepper
whole wheat or whole grain “buns” (we used pita pockets but any bread of your choice will do)
What to do:
1.) In a medium-sized bowl, mash the black beans using a fork until a pasty mixture is formed. (If you have a food processor you can use it to pulse the beans until they are mashed well.)
2.) Toss in the remaining ingredients, except for the flour or oats, and mix until everything is well blended.
3.) Add the flour or oats one tablespoon at a time, mixing well before adding the next.
4.) Sprinkle in a few more dashes of each spice and mix one more time.
5.) Using your hands, shape the mixture into 4 separate patties.
6.) Place patties on a greased pan and bake at 350 degrees for 7-10 minutes. Flip patties and bake on other side for another 7-10 minutes.
7.) Serve with toppings of your choice! We used avocado slices, tomato, red onion, and fresh Dijon mustard!
*Note: Baking these worked but I suspect that they might come out better being grilled, either on an outdoor BBQ or even a George Foreman grill. They held together, but were still a little bit too soft. It might even work better to cook them over the stove top in a frying pan. Next time I make these I’ll be experimenting with grilling them on my George Foreman Grill.