Summer means burgers for most people, for us it means black bean burgers. I have a ton of bean burger recipes, but we always come back to the black bean burgers. Reece loves them, Justin loves them and I love them. They are great right after being cooked and even better the next day, hot or cold.
|Black bean burger on a kale leaf, topped with mashed avocado and chopped tomatoes. |
Roasted sweet potatoes and brocoli on the side.
With the nice weather we have been having lately, we have put black bean burgers back on our meal plan and are really enjoying them, so I thought I would share them with you.
Black Bean Burgers
2 cups black beans, cooked, or equivalent canned
1 small onion, chopped
1 to 2 cloves of garlic, chopped
1 tbsp coconut oil
1 sweet potato, chopped and steamed
¼ cup salsa
2 tbsp ground flax
2 tbsp tamari
1 tbsp miso
2 tsp mustard
1 tsp herb de Provence
2 to 4 tbsp brown rice bread crumbs or brown rice flour
Heat oil over medium heat, add onion and sauté for 3 to 4 minutes; add garlic and sauté another 2 to 3 minutes.
Add remaining ingredients, except brown rice bread crumbs, mix well to combine and heat through.
Add brown rice bread crumbs or flour, mix well. Remove from heat and mash to desired consistency (we left ours pretty chunky). Transfer to a bowl and chill in the fridge for 30 minutes.
Remove from fridge, form into burgers in a size you would like and place on baking sheet.
Bake in preheated oven at 350 degrees for 20 to 25 minutes, turning half way through, until golden and crispy on the outside and soft and moist on the inside.
Serve as you like, as is, on buns, or wrapped in a kale leaf like us. They taste delicious however you serve them.