Zesty Black Bean Burgers
These easy to make veggie burgers will become a weeknight staple at your house. So much healthier for you than most of the frozen store bought varieties which can be very high in sodium and contain mostly soy and other fillers.
Yield: about 8 burgers
Yield: about 8 burgers
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic minced
- 1/3 cup chopped red onion
- 1/4 cup chopped red pepper
- 1/4 cup chopped green pepper
- 1-2 chipotle peppers chopped (optional)
- 2 teaspoons fresh lime juice
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1/8 teaspoon cayenne or to taste
- 2 14 ounce cans black beans, drained and coarsely mashed
- 1 egg
- 1/2 cup rolled oats
- Olive oil spray
Instructions
- Preheat the oven to 375 degrees F. Lightly coat a baking sheet with olive oil spray.
- In a small sauté pan, heat the olive oil over medium setting. Sauté the garlic, onions and peppers for about 5 minutes or until the veggies begin to brown; spoon into a large bowl.
- Squeeze out the excess moisture with paper towels or a dishcloth. (This will help hold the burgers together.) Place the veggies into a large bowl.
- Stir in the remaining ingredients, combining well. Form the mixture into 8 patties.
- Bake the veggie burgers for about 10 minutes on each side or until heated through.
Notes
Make Ahead and Storage Tips: uncooked burgers may be refrigerated, covered up to 1 day before baking. Store cooked burgers in the refrigerator, covered, for up to 2 days or freeze for up to 4 months. Reheat covered at 275 degrees F for about 8 minutes or just until heated through.
These veggie burgers are so yummy! Serve them with lettuce, tomato and maybe a slice of avocado. Top with your fave salsa… Dinners become even easier if you make a double batch to freeze!
