Friday, December 4, 2015

Crunchy Black Bean Burgers

Guys, I am the worst.  I have been meaning to post this for like a week, but I have been too lazy/busy to work on it.  I've been really busy with school/cheer and I've been really lazy when I'm home because I just want to sleep/read.  However, I have a burst of energy because it is Friday and I am done teaching for the week!  Now I am just looking forward to a fun evening at a school social! 

After all the craziness that was Thanksgiving, it's nice to have a simple and delicious meal to come home to.  This veggie burger is that meal.  It's simple to make and it's a great dinner after all that stuffing, turkey, gravy...etc.  

Bri found the recipe for me because he had heard from a colleague that it was "the best" veggie burger recipe.  I don't know if we thought it was "the best" one that we had ever had, but it certainly was yummy and it reheated really well for leftovers!  

Crunchy Black Bean Burgers

Ingredients:2 14.5 oz cans black beans, rinsed and drained
2 eggs
2 tbsp flour
4 green onions, chopped
3 tbsp cilantro
3 cloves garlic, minced
1 tsp cumin
1 tsp hot sauce
1/2 tsp ground coriander
pinch of pepper
1/2 cup crushed tortilla chips
olive oil
whole wheat hamburger buns
cheese slices, optional

1. In a medium bowl, whisk the eggs with the flour until you have a paste.  Mix in the green onion, cilantro, garlic, cumin, hot sauce, coriander, salt and pepper.  
2. Place chips in a food processor and pulse until you have a finely ground mixture.  Add in the beans and pulse until beans are broken up.  Transfer this mixture to your other bowl and mix to combine.
3. Cover the mixture and place in the fridge for an hour. 
4. Once the mixture has chilled, heat a few tsp of olive oil over medium heat in a pan on the stove.  Form 6-8 patties using your hands and place in pan to cook.  I left them to cook for about 4 minutes on each side.  Serve with buns, cheese and whatever other toppings you want!

Enjoy :)

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