Feel less guilty than when you eat a beef burger.
- 2 14-ounce cans black beans, drained, rinsed, and patted dry
- 1 Tablespoon olive oil
- 1 finely chopped bell pepper
- 1 finely chopped medium yellow onion
- 3–4 garlic cloves, minced
- 1 Tablespoon ground cumin
- 1 Tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup bread crumbs or oat flour
- 1/2 cup feta cheese
- 2 large eggs
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons ketchup or BBQ sauce
- Pinch of salt and pepper
Source: Sally's Baking Addiction
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 6-7 burgers
The original recipe called for way less seasoning and spices. You could still probably add even more than this.
- Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for about 20 minutes until slightly dried out.
- Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft. In a large bowl, stir together everything but the beans. Add the black beans and mash with a fork, leaving some larger chunks of beans.
- Form into 6 or 7 patties on a baking sheet lined with parchment paper. (They won't shrink up like meat burgers when baked, so no need to make them extra flat.)
- Bake at 375°F (191°C) for 10 minutes, flip, and bake another 15 minutes. If you want, add cheese in the last 3-5 minutes.