Black Bean Burgers

Black Bean Burgers | Domesticated Academic

Comforting and filing without being too heavy leaving room for football food and plenty of pumpkin everything, these burgers are up to the challenge! Fall is here. And the stuffing of my face with yummy things is coming. Not all the things are bad things, but not all the things are exactly good things either. In a vain attempt to have good things to put in my mouth that don’t involve the words “homemade macaroni and cheese” I was rummaging through my freezer to make room for other things and came across a bag of frozen black beans. Hmmmmm…..brain…..thinks……

Black Bean Burgers | Domesticated Academic

Now before I get ahead of myself: the beans in the freezer–I have been trying to buy dry beans, soak them, use what I need and freeze the rest. It’s cheaper to do this and the beans freeze really well. I made a batch of turkey chili, using kidney beans I’d soaked and froze a bag for something fun later. I had the bag of black beans in the freezer since March and there was no freezer burn on them and they had not dried out or didn’t disintegrate when I defrosted them. A great way to maximize the dollars. I get a bag of beans for $1.25 or just one 16 oz. can for the same price for half of the product. No brainer. You can soak almost anything overnight with little effort if you’re worried about your time costing money.

Back to ma’burgers. I was craving them. The local watering hole makes one hell of a black bean burger and I wanted some. I make these and will sometimes throw in some tuna, feta, and black olives, but this time around, I wanted straight up burger. If you don’t have any greek seasoning (I make my own & store), you can check out your own recipe online to help you out. I’m not the boss of you. You know how to cook. I know it! If you like your burgers a little mushier, cut the bread crumbs by half. If you like a drier consistency, stick with the half cup.

You’ll need:

30 min. total

  • 2 cans (32 oz) black beans, drained
  • 1/2 medium onion (cut in chunks)
  • 1/2 bell pepper (cut into chunks)
  • 1 clove garlic, peeled
  • 1/2 cup bread crumbs
  • 1 egg
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. greek seasoning
  • olive oil
  1. Put the onion, green pepper, and garlic in the food processor (or chop them ultra fine if you don’t have a food processor) and pulse until finely chopped.
  2. Add in the bread crumbs, egg, salt, pepper, greek seasoning and the black beans.
  3. Pulse until combined and chunky, don’t pulverize the beans.
  4. Turn out the mixture and hand mix if necessary to make sure everything is mixed well. You want to see some of the beans!
  5. Shape into patties. This recipe will make 4-5 very good sized patties.
  6. In a skillet on medium heat, saute the patties in olive oil until brown on each side, 4-5 min. on each side.
  7. Serve or store for quick lunches. These also freeze nicely.

One thought on “Black Bean Burgers

  1. Pingback: Flying Through Fall | Domesticated Academic

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