Southwest Black Bean Burger

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I really love a good veggie burger.   When I’m at a restaurant and see a veggie burger on the menu, I always want to know if it’s house-made.  Not to say there aren’t some decent frozen burgers out there, but it’s just not the same.  So I’ve created my own easy, vegan black bean burger recipe that’s healthy too!

These burgers have a southwest kick with cumin and chili powder and I really love the cilantro in these!  I probably have an overflowing 1/4 cup of it because I just love it.  If you hate it, leave it out.

My biggest tip with making these are any homemade bean burger, is that you have to refrigerate the mixture to cool.  Preferably an hour or more but 25-30 minutes will do.  They will be much easier to shape into patties and will hold their shape better.

Give them a try and let me know what you think!

Another great burger recipe, is my BBQ Black Bean & Sweet Potato Burger

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Makes 4 large burgers or 6 small

Ingredients

1/2 small onion, chopped

1-2 cloves garlic

1/4 cup roughly chopped cilantro

1/2 cup frozen corn

1 tsp cumin

2 tsp chili powder

1/2 tsp chipotle powder or cayenne (optional)

1/3 cup pepitas

2 tsp vegetable oil

1 can black beans, rinsed and drained

1/2 cup cooked brown rice

Salt and pepper to taste

Oil or cooking spray

Method

Add onion, garlic, cilantro, cumin, chili powder, chipotle powder, and pepitas to a food processor.  Pulse several times until it all comes together.  Add remaining ingredients and pulse again until it comes together.  Do not over blend or the mixture can become too wet.  Transfer to a bowl and refrigerate 20-30 minutes to chill.  Once chilled it will be easier to handle.

Shape into 4-6 patties.

Heat lightly oiled skillet over medium heat.  Once hot, add burgers and cook a few minutes on each side until browned and heat through.

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