Black Bare Bean Burger
These burgers have a surprisingly meaty texture and are full of flavor! This is so delicious served with guacamole on a potato bun.
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 4 – 6 burgers
You’ll fool some of your guests into thinking this is meat protein but it’s all plant-based using Black Bare Beans. They burst with flavor and the texture is meaty. Get creative with your condiments, add a little Pico de Gallo or salsa to kick it up a notch, spicy mayo or a few chili peppers. The burgers have a little heat on their own and a lot of flavor.
Ingredients
2 10-oz Black Bare Beans
1 Tablespoon extra virgin olive oil
1 jalapeno pepper, diced (ribs and seeds removed)
1 small yellow onion, diced
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup bread crumbs
1/2 cup shredded Monterey jack cheese (optional)
2 large eggs
1 Tablespoon Worcestershire sauce
2 Tablespoons BBQ sauce
pinch salt and pepper
Instructions
Sauté olive oil, chopped pepper, onion, and garlic powder over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Add the following ingredients into the food processor: sautéed mixture, cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, Worcestershire, BBQ sauce, salt and pepper. Pulse everything together. Add the black beans,. Pulse the mixture, leaving some larger chunks of beans. Form into patties, about 1/3 cup of mixture in each. In batches, place patties on greased tray in air-fryer basket. Cook until lightly browned, 4 – 5 minutes. Turn; cook until lightly browned, 4-5 minutes longer. These can also be cooked in the oven, set temp at 400 degrees Fahrenheit, cooking until warmed about 12 minutes, turn halfway through, brown under broiler if desired. Serve on buns with guacamole, and all your favorite fixins’. For a vegan twist, skip the cheese. Recipe and photo courtesy of The Produce Moms.
