One of our former neighbors was a vegetarian, so I got into trying out bean burger recipes when we had neighborhood cookouts, so she wouldn’t have to bring her own burger. I’ve done black bean burgers before, but after the recent lentil burgers I made, I wanted to try adapting my recipe. The end result was delicious and held together better than my original attempt. Makes 8 patties that freeze incredibly well. They come in at 165.86 calories and 1.26g of fat.
- 4 cups black beans, rinsed
- .25 cups chicken stock
- 1 cup salsa (I like the World Table Roasted Tomato Chipotle Roja from Walmart)
- 1/2 small onion, minced
- 1 tsp ancho chili powder
- 1/2 tsp cilantro
- 1/2 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 cup potato flakes
- 1/2 cup corn flake crumbs
- 1 egg
1. Bring the stock to a boil.
2. Add the beans, salsa, onion, cilantro, paprika, cumin, chili powder, garlic powder, and salt.
3. Stir until well combined.
4. Cook for 15-20 minutes, until black beans are soft and mushable.
5. Allow to cool for a bit, then mush with a potato masher.
6. Add the egg, stir well and fast (so it doesn’t cook).
7. Add the potato flakes. Stir until well combined.
8. Add the corn flakes. Stir until well combined.
9. Pan fry in cooking spray on both sides until they are effectively seared.
10. Finish off in the oven at 350 degrees for 15 minutes.
11. Serve with good sharp cheddar or monterey jack.