I love trying new recipes for veggie burgers. Recently, I was in the mood for a Mexican-inspired burger so I found this recipe on Epicurious for black bean burgers and gave them a shot. They are very good and hold up well on the grill, which to me is the best part! Top with traditional fixins or like I did: with guacamole, jack cheese, jalapenos and fresh salsa. Mmmmm...
Black Bean Burgers
adapted from Epicurious
2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
1 (4-ounce) can green chilis
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, chilis, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Add more bread crumbs if mixture is too wet. Form into 4-5 patties. Refrigerate before grilling; this will help to solidify the patties so that hey hold up on the grill. When grilling, patties do not have to be in direct heat - just enough to heat through.
May freeze any unused patties for later use.