We've had these black bean veggie burgers a couple times now, and I think next time I'm going to make a double or triple recipe and freeze them, because that's just what I do. Oh, and here's the best part: Macy loved them too! Though I did find a pile of corn stuffed into the corner of her high chair seat. I thought they might be too spicy for her, but she didn't seem to mind at all. I haven't changed very much from the original recipe, so check out the link to get the nutritional info. I've also included a simple lime dressing that goes really well with it.
1 (16 ounce) can black beans, drained, rinsed, and patted dry
1/2 green bell pepper, coursely chopped
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup frozen corn kernels
1/2-3/4 cup Panko bread crumbs
Preheat oven to 375 degrees F (190 degrees C), and lightly Pam-spray a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Strain out excess liquid, then stir into mashed beans. Add frozen corn.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the bean mixture. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into six patties.
Place patties on baking sheet, and bake about 10-12 minutes on each side.
1/2 cup reduced fat sour cream or plain Greek yogurt
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
We ate ours on a multi-grain bun with lettuce, tomato, avacado, the above dressing, and a little salsa. (If you want to go really wild, try it with this mango salsa!) Yummers.