This Black Bean Veggie Burger was the perfect lunch. It had a delicious texture and a spicy kick to it. It was thick, hearty and full of flavor. I topped it with a chili barbeque sauce, vegan cheese and other toppings, and served it on a bun. This veggie burger was the BEST!
Black Bean Veggie Burgers
1/2 yellow onion, chopped
2 14 oz. cans of black beans, drained
1 Red pepper, chopped
1 Clove of garlic’ minced
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of Cajun seasoning
1 Teaspoon of chili powder
1 Tablespoon of Italian seasoning
1/2 Cup of bread crumbs
1/2 Cup of vegan feta cheese, crumbles
2 Egg replacers, Bob’s Red Mill
1 Tablespoon of Worcestershire sauce
2 Tablespoons of barbecue sauce
Himalayan salt and pepper
-Preheat the oven to 325F, then spread beans evenly on baking sheet with parchment paper. Bake for about 15 minutes until they are somewhat dried out.
-Then in a cast iron skillet, add 1 tablespoon of olive oil, red pepper, onions and garlic over medium heat until translucent for about 6 minutes. Drain some of the moisture then add to a food processor with the rest of the ingredients. Add everything except the beans. Pulse everything together then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
-On on a baking sheet with parchment paper add formed patties and bake at 375F for 20 minutes, 10 minutes on each on side.
-To grill place the patties on greased aluminum foil and grill 8 minutes on each side. All grills are different according to temperature. The grill should be on medium heat about 350F. Serve with your favorite toppings and a side salad. Serve and enjoy!