Black bean burgers perfect for a summer backyard party. Who says you need meat for a backyard barbeque! These Tall Texan Black Bean Burgers are baked to be healthier and hearty enough to fill the hungriest guest. Use canned beans to make the recipe quick and simple or use black beans from my Shiner Bock Black Bean Recipe. If using the Shiner Bock Black Beans, refry and mash half of the beans in the skillet with the onions, carrots and garlic. Either way they are sure to please even the tallest Texan! These can also be cooked in oil in a skillet for a crispier but less healthy version. Enjoy!
Ingredients
- 1 16 oz can refried black beans
- 1 16 oz can black beans drained
- 1 - 2 cloves chopped garlic
- 1/4 cup chopped sweet yellow onions
- 1/2 cup chopped carrots
- 1/2 cup bread crumbs
- 2 eggs
- 1 tsp cumin
- 1 tsp chili power
- 1 TBS oil
- 1/4 cup chopped cilantro
- garnishes such as lettuce, tomato, pickles, pickled jalepeno peppers
Instructions
- Preheat oven to 375 degrees.
- Saute garlic in skillet with 1 TBS oil for about 1 minute over medium heat. Garlic burns quickly so watch carefully. Add the chopped carrots and onions and saute until they soften.
- In mixing bowl mix refried beans and whole beans.
- Add sauteed onions, carrots and garlic.
- Add cumin and chili powder. Set aside to cool.
- Add 2 beaten eggs. Mix in breadcrumbs. Allow to absorb moisture - about 5 minutes or put in refrigerator for about an hour if you have time.
- Form patties. This should make 6 - 7 patties depending on size.
- Place patties on lightly greased cookie sheet.
- Bake for 10 minutes, flip and bake another 10 minutes. Patties should be crispy on the outside and firm in the middle.
- Garnish with cilantro and usual burger fixins’ (pickles, lettuce, ripe tomatoes, pickled jalapenos)
- Great served with oven roasted sweet potatoes.
© 2024 copyright Karen Vanderpool-Haerle