Black Bean Burgers

Have you noticed the price of meat lately? Yikes! I have been trying to find meatless recipes that are delicious and something that Darin likes. This is one of those recipes.

Black Bean Burgers

1 can black beans
1 egg
1/2 c. + 2 T. +1/3 c. bread crumbs
1/4 c. chopped red onion (I use onion powder)
1/4 c. chopped fresh cilantro
2 T. green chiles (pretty much a small can of chilis)
1 T. fresh lime or lemon juice
3/4 t. cumin
1 garlic clove (I use garlic powder)
1/2 t. salt
1/4 t. pepper
buns and burger toppings (lettuce, tomato, pickles, cheese, ketchup, mustard, etc.)

1. Drain and rinse black beans. Put into food processor. I don't have a food processor but I have a hand crank salsa chopper so I use that. If you don't have any sort of chopper just mash ingredients in a bowl by hand. The burgers will be lumpy but still delicious.
2. Add all other ingredients into processor (except the last 1/3 c. of breadcrumbs) and process for about 1 minute until you get a thick and consistent puree. The puree should be so thick that it sits on a spatula without the urge to fall off. If it's too thin, add a couple tablespoons more of breadcrumbs.
3. Pour the remaining breadcrumbs onto a plate. Grease your hands with some oil and shape bean puree into patty shape. Coat the bottom and top of each patty in the extra breadcrumbs. Repeat to form remaining patties.
4. In a skillet heat up 2 T. oil over medium-high heat. Cook for 2 minutes on each side. The goal is to heat the burger through while also keeping a nice golden crispy outside.
5. If you don't want to pan fry the patties, they can also be baked. 425 degrees for about 5 minutes on each side.
6. Serve on a bun with all the traditional burger toppings.

So yummy you won't even miss the meat.