Last weekend, I pre-made these black bean burgers to have later in the week. So on Monday night, we took the 2 we had in the fridge, fried them up, and made some of the most delicious veggie burgers I’ve ever had! I froze the remaining 3 and have been eating them for lunch with salsa all week!
Adapted from EatLiveRun
Makes about 5 burgers
2 Sourdough Rolls (we used the rest of our Trader Joe’s Artisan Bread Petits Pains Rustiques)
2 cans black beans, drained and rinsed
1 T ground flax + 3 T water
1-2 jalapenos, depending on heat preference
2 cloves garlic
2 T tomato sauce
1/2 cup Panko breadcrumbs
2 tsp cumin
1 1/4 tsp salt
1/2 cup corn (fresh or frozen and defrosted–I used fresh)
avocado, lettuce, cheddar cheese, salsa for topping
olive oil (or canola oil) for frying burgers
Seed and roughly chop jalapeno. Add it and the garlic cloves to a food processor (or high speed blender) and mince finely.
Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.
In a small bowl, mix together the ground flax and water. Let sit for five minutes.
Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, tomato sauce, flax and corn. Stir well until everything is combined. Add remaining black beans.
Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.
Add cheddar cheese slices and melt on top of burgers.
Serve burgers with lettuce, salsa, and avocado slices!