BE Black Bean Burger

BE’s Black Bean Burgers

 

A new favorite one pan dinner — asparagus and black bean burgers!

🍔 Black beans are SUPER healthy; they have tons of fiber and protein to fill you up, folate, potassium, and vitamin B6, and eating lots of legumes 🥜 can decrease your cholesterol and blood pressure as well as lower your risk of heart disease 💓 and cancer! Plus this burger is damn delicious. I call that a win-win.

BE Black Bean Burger

Burger recipe:

  • 1 can black beans drained (or 1 1/2 cups cooked)
  • 1 cup cooked chickpeas (can use lentils or mushrooms instead)
  • 1/2 – 1 cup breadcrumbs (can use whole oats here instead)
  • 1/4 cup Olive oil (or vegetable or coconut)
  • 1/4 cup fresh herbs – parsley, cilantro, chives
  • Spices to taste – I used dried onion, garlic salt, cayenne, & ~2 tbsp McCormick steak spice mix

Step 1: Combine all ingredients in a food processor and pulse. Add a bit more breadcrumbs for drier texture, olive oil a few drops at a time to make it more moist.

Step 2: Shape into 4 large patties (they will not shrink when cooked as meat patties do) and place on oven safe pan with your choice of veggies drizzled with olive oil. Asparagus, Brussels sprouts, sweet potato, zucchini, beets, green beans, all good choices.

BE Black Bean Burger

Step 3: Roast at 350 , covered in foil, for 20 minutes. Uncover and roast another 20 minutes. Flip patties and roast a final 5-10 minutes, until veggies are tender. Patties should be slightly crispy on the outside.

Top as desired. I suggest fresh lettuce & tomato, whole grain mustard, and purple sauerkraut!

BE Black Bean Burger

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2 thoughts on “BE’s Black Bean Burgers”

    1. It is SO quick and easy to put together, and they freeze and thaw for re-heat beautifully. I’d highly recommend making a double or triple batch on a weekend for nights or lunches you just don’t have time or don’t want to make something.

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