Okay, so I know I just posted about turkey burgers a few days ago but seriously, what’s a girl to do when it gets nice out and everybody seems to be grilling out and I. Don’t. Know. How. To! Everyone else gets to eat delicious burgers with the little grill marks and chargrilled taste to them. Not fair.
But that’s fine. No big deal. I’ll get by with my non-existent grilling skills. I’ve been wanting to make black bean burgers since the beginning of time anyway (okay, maybe I’m being a little dramatic now). Even better, they are pretty much fat-free so ha! I win.
Like a lot of things I cook, I combined a few recipes I found, added a little of my own favorite ingredients to the mix and now have a fun little recipe to share with you all. These also went well with the chipotle mayo I made for the turkey burgers and would also be delicious topped with avocado!
Black Bean Burgers
1 15 oz can black beans, rinsed
2 tbsp fresh chopped cilantro
1 clove garlic, minced
1/4 cup chopped red onion
1 egg white
1 cup fresh baby spinach
1/2 cup whole wheat bread crumbs
1/2 cup frozen corn, thawed
1/2 tsp cumin
1/4 tsp cayenne pepper
Salt and pepper to taste
Your choice of cheese
Preheat oven to 375 degrees. Line baking pan with aluminum foil and spray with baking spray.
Add black beans, cilantro, garlic, onion, egg white, spinach, and seasonings to food processor and pulse until ingredients are combined. Now, at this point, the mixture is going to look…not. appetizing. Keep going, I promise it will be delicious.
In medium bowl, combine the black bean mixture with the corn and bread crumbs and stir to combine. I also sprinkled it all with some garlic salt for good measure and mixed it up some more. Form into patties, sized to your liking. I got 5 patties.
Place patties onto prepared baking pan and cook 25 minutes, flipping halfway in between. Add cheese with 5 minutes left.
Serve on buns with sliced tomato, lettuce, and some chipotle mayo!