Who would say no to a burger ? well not me for sure. I love black bean burgers they are one of my favorite.
Black Bean Burger With Mayo Sun-Dried Tomato Spread (v)
Course: Lunch, DinnerDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
20
minutesIngredients
Black Beans – 1 cup (canned)
Garbanzo Beans – 1/4 cup (canned)
Carrots – 1 cup, peeled and diced
Peas – 1/2 cup
Bread crumbs – 5 tbsp
Wheat germ – 5 tbsp
Onion – 1/4, diced
Garam masala powder – 1 tsp
Coriander powder – 1 tsp
Chili powder – 1 tsp (adjust according to taste)
Garlic – 2 cloves, minced
Salt – According to taste
Pepper – 1/2 tsp
Oil – For cooking
Directions
- Steam or pressure cook carrots and peas until cooked or soft.
- Now combine black beans, garbanzo,cooked/steamed carrot and peas and mash them while leaving some chunks.
- Add garam masala, coriander powder, chili powder, salt, bread crumbs, wheat germ and mix it in. It should all combine into a nice doughy texture. If it doesn’t then you can add 1 – 2 tbsp bread crumbs or wheat germ. Once you get the desired consistency roll them into medium sized balls. (about 5-6)
- For cooking, use a heavy bottom skillet or a non-stick pan. When the skillet is hot, add enough oil to lightly coat the bottom of your skillet.
- Place the burgers directly on the skillet and apply pressure with a heavy spatula until flatted.
- Cook on each side for about 2-3 minutes (or until brown) and flip and cook on the other side.
- You can server it with buns, lettuce, any spread, tomato and onion.
Notes
- For non-vegan recipe if you want you can use egg as the binding agent instead of bread crumbs or wheat germ.
Did you make this recipe?
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During my grad school I discovered my love for cooking. It started with just being able to feed myself, but over time it became another creative outlet for me.
