Black Bean Burger

This Black Bean Burger has a bit of a kick to it because of all the wonderful seasoning.  I recommend baking, as the original recipe calls for, but then pan frying a bit at the end.

Black Bean Burgers

Adapted from recipe on web

1            15 oz. can black beans, drained and rinsed

1/3         cup chopped sweet onion

1            tablespoon minced garlic

3            baby carrots (2 regular sized) grated

1/4         cup minced finely diced green pepper

1            tablespoon cornstarch

1            tablespoon warm water

3            tablespoons chile-garlic sauce or hot sauce – or to taste

1            teaspoon chili powder

1            teaspoon ground cumin

1            teaspoon seafood seasoning (Old Bay)

1/4         teaspoon salt

1/4         teaspoon ground black pepper

2            slices bread (I used Gluten Free), torn into small crumbs

3/4         cup unbleached flour, or as needed (add in slowly so doesn’t become too dry)

            vegan cheese for melting (optional)

Preheat oven to 350 degrees.  Grease a baking sheet.

Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper.  Mix.

Whisk cornstarch, water, chile-garlic sauce/hot sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl.  Stir cornstarch mixture into black bean mixture.

Mix bread into bean mixture.  Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.

Spoon “burger-sized” mounds of batter onto the prepared baking sheet, about a 3/4” thickness per mound.  Shape into burgers.

Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

***I recommend  lightly frying after baking because they seemed a bit dry and this makes them juicier.  After baking, move to a large oiled non-stick fring pan.  Cook on one side approximately 5-8 minutes, then flip.  If using vegan cheese, sprinkle on the cover pan and cook for a few more minutes.