Homemade Black Bean Veggie Burger

We are committed to adding more variety and vegetarian meals to our diet. My family loves burgers. We have used store bought frozen veggie burgers to offer the vegetarian alternative. They tend to be expensive, a little tasteless, and not as healthy in ingredients. I have always wanted to come up with a fresh vegetarian burger that my family will like.

It is harder than it seems to make a homemade veggie burger that is tasty and holds up when cooking.  It is an ongoing challenge to keep these healthier burgers from crumbling when cooking and serving.  This current version has a great taste and holds up better than most. Read my tips below to increase your success in keeping your burgers from crumbling…they really do work.  These are also easy to assemble.

Homemade Black Bean Veggie Burger

Ingredients

• 1 slice bread, torn into pieces to make into bread crumbs
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 (15.25 ounce) low salt black beans, drained and rinsed
• 1 portabella cap, finely chopped
• ½ medium onion, finely chopped 
• 1 lime, rind grated
• 1 teaspoon cumin
• 1 teaspoon Ancho chili powder
• 1 teaspoon fresh oregano, chopped
• ½ teaspoon salt
• 1 large egg, lightly beaten

Directions

1. Place slice of bread in a food processor; process lightly, about 4 times or until crumbs measure around 1 cup. Transfer to a small bowl.
2. In a medium bowl place the beans, 1 tablespoon of oil and garlic. Use a potato masher to coarsely smash up the beans.
3. Next add the bread crumbs, lime rind, and remaining ingredients.
4. Form the ingredients into 4 patties, compressing them as you do. Place them in the refrigerator for at least 20-30 minutes prior to cooking.
5. Heat remaining 2 tablespoons oil in a large skillet, cast iron is preferred. Add all 4 patties at the same time. Start on high and then reduce to medium heat to allow a nice crust to form on the bottom of the patty, which should take about 4-5 minutes. Only turn once and make sure to have a spatula that is wide enough for the whole patty to avoid crumbling when turning it over. Cook another 4-5 minutes until the patty has formed a nice crust. Serve immediately. 

Tips

1. It is best to hand mash and hand chop all ingredients other than the slice of bread. The rougher texture will taste better and will hold up better. It is easy to over process the ingredients in a food processor which then makes them too liquidy and they will not hold together well.
2. Make sure to compress the burgers when making them into patties to help them from crumbling.
3. Put the patties in the refrigerator for at least 20-30 minutes before cooking to help them solidify.
4. When cooking make sure you have enough oil in the pan to make it easy to slide them on the spatula for turning.
5. Start with a high heat in the skillet, then turn to medium heat to allow the patty to form a crust on the bottom before turning it to cook the other side.
6. Turn the patty over only once. Patience is a virtue when cooking veggie burgers.

Make It A Meal-
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Nutritional Information-
Serving size: 1 patty. Calories: 178; Fat 12.4g; Sodium 336mg; Carbohydrate 13.8g; Fiber 4.2g; Protein 5.3.