This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Serve on gluten-free hamburger buns.
"We all need to make time for a burger once in a while." -Erica Durance, Actor
One trick is to mash the onions along with the beans – it helps distribute the flavor throughout the burger. My other favorite twist to this recipe is to use roasted red pepper. The softer roasted pepper also helps distribute the flavor better.
Most of the black bean burgers we have tasted from the freezer case or in restaurants are dry and way too salty. This is a rich, juicy burger that is nothing like the vegetarian burgers you have had before. You can spice this up a bit with some jalapeno pepper or a pinch of cayenne. It is great served topped with your favorite salsa too.
Servings: 4 | Serving size: 1 burger
Cooking time: 30 minutes
This recipe can easily be multiplied and is fair as leftovers. Uncooked burgers will keep for about 24 to 48 hours in the refrigerator. Reheat gently.
Place the beans, onion, and garlic in a large mixing bowl, and using the back of a fork, mash the beans together with the onions.
Add the cayenne pepper, oregano, cumin, salt, pepper, and egg.
Mix together until well blended.
Add the breadcrumbs and fold together until well blended.
Form into four burger patties and let rest in the refrigerator while the oven is preheating.
Place a baking sheet in the oven and preheat to 400°F.
When the oven is hot, spray the baking sheet with oil and place the patties on the pan.
Place in the oven and bake for about 8 minutes.
Turn and bake on the second side for about 8 to 10 minutes.
Serve on a bun with with tomato, lettuce, and 1/2-ounce cheese for each burger.
Serving size: 1 burger with bun
|Calories 330||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 2.5g||12%|
|Monounsaturated Fat 0.5g|
|Trans Fat 0g|
|Total Carbohydrates 50g||18%|
|Dietary Fiber 11g||39%|
|Vitamin A 9%||Vitamin C 28%|
|Calcium 13%||Iron 20%|
|Vitamin K 20mcg||Potassium 600mg|