I have been wanting to post for so long about these easy black bean burgers. They are my go-to when we haven’t been to the grocery store in a while…Since we just got back from Mexico I went searching in the kitchen in my own mini version of “chopped” to see what I could come up with. Veggie Burgers it is! I change the recipe each and every time because, why not? Feel free to change it up and tag me so I can see how yours turn out!
1 Can of Organic Black Beans (Sometimes I mix Kidney beans)
1 Cup of Tempura Bread Crumbs (for the mix, leave extra on the side)
Organic unrefined coconut oil for frying
1/2 Green Pepper, or jalapeno if you like it spicy!
2 Cloves Fresh Garlic
1/2 Tsp Cumin
1/2 Tsp Cayenne
1/2 Lime squeezed and some zest
Pink Salt and Pepper to your desired liking
1/3 red onion
Place all ingredients (sans coconut oil) in a food processor and blend until mixture is thick and appears solid. Place mixture in fridge for 10 minutes or so. Prepare pan with coconut oil (you will continue to add extra coconut oil as the oil leaves the pan). In a separate plate, pour tempura bread crumbs. Take mixture out of fridge and *KEY* Spray your hands with non-stick spray (I use a coconut oil one). Grab some patty and pat it into little burgers. Coat on both sides with tempura flakes and add to pan. If you want to add cheese after you flip the burger, add some. [TIP: for extra gooey melted cheese, take a few drops of water and put them in the hot pan then cover…1-2 minutes and the cheese should melt perfectly. Be careful because the oil likes to jump after the water is in there!]
Last but not least, serve with a side of grilled veggies or salad–and all of the toppings your tastebuds love! For us: Guacamole (Whole Foods makes THE best one), Sriracha, Special Sauce, mayo, etc.