This recipe is a slightly altered recipe from AllRecipes.com and it is AMAZING. Stop whatever you're doing and make this. Leave work. Do it. You'll be really happy you did.
Serves 4 (or 2 if you eat like I do)
1 (15 oz) can black beans, rinsed and drained well
1/2 onion, quartered
1/2 green bell pepper, chopped
3 cloves of garlic, minced
1/2 jalapeno, minced
1 tbls chili powder
1 tbls cumin
2 eggs
1/2-1 cup breadcrumbs (play around with the ratio until you find the consistency you like)
couple drops of hot sauce
salt and pepper
Pre-heat the oven to 375.
In a food processor (or blender), pulse the onion, jalapeno, garlic, and bell pepper until really finely chopped. Squeeze out the excess liquid in a fine sieve with a paper towel or clean kitchen towel. Add the mixture back into the food processor, add the can of black beans and pulse until the mixture comes together. It will be a little soupy, don't worry about it. Or be like me and think you did something wrong and realize you really shouldn't be cooking anything. Then re-read this paragraph and realize that's what it should look like.
Next, in a large bowl, crack two eggs and mix in the chili powder, cumin, and hot sauce. Beat the eggs and spices well and don't feel bad. They had it comin'.
Pour the black bean burger in with the egg and spice mixture, and combine with a wooden spoon, adding a little salt and pepper. Add breadcrumbs a little at a time and see how the mixture is coming together for you. I like about a cup of breadcrumbs, but my boyfriend likes a little less because he says only a 1/2 cup makes the burgers more moist. Men really think they have everything figured out. So either listen to your boyfriend, or yell at them for not cooking for you and tell them to get out of the kitchen.
Once everything is all mixed together, it will still look a little mushy and you won't understand how you'll be able to form the mixture into a patty, and you'll be mad at me and look back at this recipe to see if you missed something, but you didn't, and I promise this will work. Refrigerate the mixture for about 20 minutes, then make 4 small (or two large) patties, and put them on a lightly sprayed baking sheet. The mixture will be soft it's tricky to form into a patty because it's pretty loose (hehehehe). So for me, the easiest way is to scoop up a big handful, and put it on the baking sheet and form it into a patty on the baking sheet itself. It definitely won't come together like a patty you buy from the store. (Pat yourself on the back for making a homemade black bean burger that has no preservatives and doesn't come out of a box. Then brag to everyone about how you make things from scratch and you fancy now. Then hide all of the frozen macaroni and cheese boxes from Trader Joe's you have in your freezer.) Cook on one side for 10 minutes, then flip over and do the other for 10 minutes. Since the burgers are pretty moist, some might stick to the pan and they're a little tricky to flip, but it's completely doable. If you'd like, you can put a small amount of canola oil or olive oil into a pan and get them crispy once they're cooked. I like them either way.
Chipotle Mayo
4 tbls mayo or vegenaise
1 can of chipotle in adobo (found next to canned green chile in the international aisle)
salt and pepper to taste
Put the mayo into a ramekin or small bowl, and add about 1 tsp of the liquid from the chipotle in adobo, and about one chipotle pepper finely chopped. Mix it all together to taste, and add however much salt or pepper you want. Since everyone has different levels of heat they like, just go with your own taste.
Once the burgers are cooked, put them on a whole wheat bun and top with chipotle mayo, avocado, cheese, and whatever else your stomach desires. To go along with these, I like homemade oven fries. Serve on whole wheat buns.
Enjoy!
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