These black bean burgers are so easy to make any night of the week. I think they’re best served with avocado or guacamole, but just about anything is great. Maybe even a grilled pineapple ring, if you’re into that sorta thing. This recipe calls for cooked rice, so be sure you have some on hand before you get started. Also note: Since there’s such a wide range for nutritional information on rolls and buns, it’s not included in the nutritional information for this recipe.
- 5 tbsp. vegetable oil
- 1 small onion, coarsely chopped
- 1 medium red bell pepper, stemmed, seeded, deveined and chopped
- 4 medium garlic cloves, minced
- 1/2 tsp. ground cumin
- 1/4 tsp. turmeric
- 2 tbsp. ketchup, plus more for serving
- 1 can black beans (15oz.), rinsed and drained
- 1 cup cooked basmati rice
- 2 cups fresh breadcrumbs
- Hot sauce, such as Tabasco
- 1 1/2 tsp. coarse salt
- 1/2 tsp. freshly ground pepper
- Heat 1 tbsp. oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until soft and onions are translucent, about 8 minutes. Add cumin, turmeric, and ketchup. Cook for 1 minute.
- In the bowl of a food processor, combine onion mixture, beans, and rice. Process until well combined. Transfer to a large bowl. Add breadcrumbs, and mix well. Season with salt, pepper, and hot pepper sauce.
- Heat 2 tbsp. oil over medium-high heat in a large nonstick skillet. Drop 1/4-cup balls of bean mixture into skillet. Flatten into 3-inch patties. Cook until golden brown, 3 to 5 minutes per side. Repeat process with remaining 2 tbsp. oil and bean mixture.
- Serving Size: 8
- Calories: 266
- Sugar: 4
- Sodium: 682
- Fat: 10
- Carbohydrates: 36
- Fiber: 4
- Protein: 7
- Cholesterol: 0