Feel less guilty than when you eat a beef burger.
- 2 14-ounce cans black beans, drained, rinsed, and patted dry
- 1 Tbsp olive oil
- 1 finely chopped bell pepper
- 1 finely chopped medium yellow onion
- 3–4 garlic cloves, minced
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- ½ cup bread crumbs or oat flour
- ½ cup feta cheese
- 2 large eggs
- 1 Tbsp Worcestershire sauce
- 2 Tbsp 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.
If you don't have (enough) black beans, white Cannellini beans also work.
- 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.