{Black Bean Burgers}

Black Bean Burgers

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!

Open Faced Black Bean Burgers

Recipe*

Adapted from EatLiveRun

Makes about 5 burgers

Ingredients:

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

Steps:

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!

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