Frozen bean burgers were once a staple in my freezer. You know the sort, the heavily processed Boca and Morningstar ones? It was sort of a belated realization for me that vegetarian food could also be that same sort of processed junk (disodium guanylate? hydrolized corn protein?) that I’ve been attempting to eliminate from my diet all along.
black bean burgers 16 oz. black beans 1/2 green bell pepper, sliced 1/2 onion, sliced 3 cloves garlic, peeled 3/4 cup panko 1 egg (vegan option: 1 flaxseed egg*) 1 tbsp. chili powder 1 tbsp. cumin 1 tbsp. cocoa powder. 1 tbsp. siriacha or preferred hot sauce 1 tsp. sea salt 1/2 tsp. black pepper 1/4 tsp. cayenne pepper (opt.) Dash paprika. Preheat oven to 375 degrees. Add bell pepper, onion, garlic, and beans to your food processor and run until chopped. Remove mixture from food processor and stir in remaining ingredients, adding panko last until the mixture forms a dough that holds together. Form 4-6 patties and place on a non-stick baking sheet. Bake about 12 minutes on each side. Enjoy! *flaxseed egg 1 tbsp. ground flaxseeds to 3 tbsp. water. Mix until a thick, viscous mixture is achieved. [calories: 120 | carbs: 21g | fiber: 4.9g | protein: 6g | fat: 1.6g]