This vegetarian burger recipe is from page 40 of the cookbook, Recipe of the Week: Burgers – 52 Easy Recipes for Year-Round Cooking. It is really good and filling. We topped ours with homemade yellow tomato salsa, plain Greek yogurt, avocado slices and a little crumbled cojita. The recipe makes 4 servings.
Spicy Black Bean Burgers
4 cups cooked, rinsed and drained black beans
1/2 cup panko bread crumbs
4 scallions, both white and green parts, minced
3 tablespoons chopped basil or cilantro or a combination
2 garlic cloves, minced
2 teaspoons ground cumin
1 1/2 teaspoons ground oregano
1 teaspoon crushed red pepper flakes
salt and pepper
Place 2 cups of black beans in the bowl of a food processor fitted with a steel blade and pulse until chunky. Transfer to a large mixing bowl, add the remaining whole black beans, along with the panko, eggs, scallions, basil or cilantro, garlic, cumin, oregano, and red pepper flakes and mix until well combined.
Divide the mixture into 4 portions and form each into a patty about 3/4 inch to 1 inch thick. Sprinkle the patties with salt and pepper. Place a cast iron skillet over high heat and when it is hot but not smoking, add the burgers to the dry pan. Cook until well seared on both sides and heated throughout, 8 to 10 minutes. Serve immediately.
Per my calculation: Per serving: Calories: 306, Total Fat: 2.7g, Sat. Fat: 0.8g, Carb: 49.2g, Fiber: 15.1g, Protein: 20.7g