Adapted from Cooking Light November 2009
As the name suggests, this is a quick veggie burger recipe. Nonetheless, I find that most veggie burgers don’t really take that long to make. These were, however, my first black bean burgers. They’re quite different from any I’ve had before due to the lime, I believe. Enjoy them in a bun with avocado and a sharp cheese!
Yields 4-6 burgers
- 2 ounces (about 1 slice) whole wheat bread
- 1 tablespoon olive oil
- 1 15-ounce can black beans, rinsed and drained
- 1 teaspoon grated lime zest
- ¾ teaspoon chili powder
- 1/8 teaspoon dried oregano or ½ teaspoon chopped fresh oregano
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- Grease and preheat an electric griddle to around 350F (177C) or medium-high heat.
- Place the bread in a food processor and process about 4 times or until crumbs measure 1 cup. Transfer to a bowl.
- Combine the oil and the beans in the processor. Pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with the breadcrumbs. Stir in the rind and remaining ingredients.
- With moistened hands, divide the bean mixture into 4-6 equal portions (about 1/3 cup mixture per portion) and shape each into a patty.
- Add the patties to the griddle. Reduce the heat to medium and cook 4 minutes or until bottom edges are browned. Carefully turn the patties over. Cook for 3 more minutes or until bottom edges are done.
Comments: I don’t think you need more than 30 minutes to make these burgers. I didn’t have any hamburger buns but I love Rudi’s Spelt English Muffins and I added some avocado and goat cheese as well. I froze what I didn’t eat. You can later simply heat them in the microwave to thaw them.