Black bean burgers are packed with fiber, vitamins, and minerals and are much lower in fat and cholesterol than a traditional ground beef burger. Plus, they still have about 12 grams of protein in each burger. This black bean burger recipe is great for those who want a whole-food cost-effective burger meat substitute without all of the preservatives that tastes great. Check it out and let me know if you’ve tried it!
Ingredients
1 (15 ounce) can black beans
3 baby carrots, grated
⅓ cup chopped sweet onion
⅓ cup bell peppers
1 tablespoon minced garlic
3 tablespoons chile-garlic sauce
1 tablespoon cornstarch
1 tablespoon warm water
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon Old Bay
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup bread crumbs
¾ cup unbleached flour, or as needed
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mash black beans in a bowl. Add carrots, onion, bell pepper, and garlic; mix well.
Whisk chile-garlic sauce, cornstarch, water, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl.
Stir chile-garlic sauce mixture into black bean mixture; mix in bread crumbs. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
Spoon mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound; shape into burgers.
Bake in the preheated oven until cooked in the center and crisp on the outside, about 10 minutes per side.