This is a mixture of a bunch of veggie burger recipes I have found on the internet over the years, experimented with, and then molded into my own.
-1 can black beans, rinsed and drained
-1/3 can of corn, drained
-1/4 cup diced red onion
-1/4 cup diced red bell pepper
-2 cloves garlic
-1 egg (if you use egg whites use two)
-1 cup bread crumbs (add more to thicken)
-1 Tb cumin
-1 tsp hot sauce
-1 tsp salt
-1 tsp pepper
Throw in some jalapeño or another hot pepper, if you’re feeling spicy.
*Note: Sometimes when I’m feeling lazy and/or don’t have fresh veggies around, I substitute the onion, corn, and red pepper for 1 cup of chunky salsa. This is an easy alternative. You will have to add more bread crumbs to counteract the moistness, however.
Drain and rinse black beans, pour into a large bowl. Mash about halfway- enough to hold everything together but not all the way through so all you have is mush. Add all ingredients listed above and stir together. If you find that your mixture is too moist, gradually add more bread crumbs until you find a consistency that you will be able to form patties with.
To cook or grill: My favorite way, and I believe the easiest way, is to cook these up in my George Foreman. They don’t get greasy and they stay together well. You can grill these, but make sure that you do it on a heavy foil, because my grilling experiences have resulted in the burgers crumbling. Lastly, you could fry these up in a pan with oil. Less healthy, but still tasty.
My favorite way to serve these burgers is on a nice hard roll (if you’re in Albany, check out Prinzo’s) with melted fresh mozzarella, basil, and a spicy mustard. Enjoy! Not that I am a brew master, but if I had to suggest a nice clean beer to pair with burger, I’d get a Hoegaarden (scroll down to Sept 2).