Black Bean Burger

No meat? No problem. These burgers are full of protein for Meatless Mondays or meatless anyday.

ACTIVE TIME: 20 MINUTES | TOTAL TIME: 20 MINUTES | MAKES 4 SERVINGS

blackbeanburger.jpg

Equipment

Cutting board
Sharp knife
Can opener
Small bowl
Large mixing bowl
Fork
Measuring cups
Skillet

Ingredients

1 16-ounce can black beans, drained and rinsed, and mashed until chunky
1 large egg
1⁄2 cup leftover/cooked rice, barley, or panko bread crumbs
2 scallions, minced
2 tablespoons chopped fresh herbs such as cilantro or basil leaves, or a combination
1 clove garlic, minced
1⁄4 teaspoon ground cumin, or more to taste
1⁄4 teaspoon dried oregano or basil
1 teaspoon olive oil
1⁄2 teaspoon kosher salt
1⁄2 teaspoon black pepper

Instructions

  1. Put all the ingredients in the large mixing bowl except the oil, salt, and pepper.

  2. Crack the egg into the other bowl and mix well until the color is the consistent.

  3. Add the chunky black beans, the rice, barley or bread crumbs, scallions, herbs, garlic, cumin, oregano or basil, and olive oil and mix until well combined.

  4. Divide the mixture into 4 portions and form each into a patty about 3/4-1 inch thick. Sprinkle the patties with salt and pepper.

  5. Put the skillet on the stove and turn the heat to high. When the skillet is hot, add the oil. When the oil is hot, add the patties to the pan. Cook until browned on both sides and heated throughout, 4-5 minutes on each side. You can serve them alone or on buns like the meat burgers. Add any toppings you like.