Quick Black Bean Burgers
Happy Monday to you all! I hope you all had a fabulous weekend. Mine was great! We got a lot done around the house and finished up some last details in preparing for baby’s arrival.
We had our last prenatal meeting with our doula over the weekend which means the next time we see her I will be in labor. Yay! We are getting so close!
So this weekend I was a rollercoaster of energy; pretty typical at this phase in the game. I would go nuts in the kitchen, go through old bins I haven’t touched in literally 10 years, clean, organize, and then all of a sudden, whoa, I need to sit down and have a snack because I am wiped! By the time dinner time rolled around, I was hanging on to only a few last bits of energy, but I still wanted to make something healthy for dinner.
One of my kitchen tasks completed earlier was making black beans (from dried). They were still out and needing to be put into zip-loc baggies and then into the freezer, so I thought I would incorporate some of those into dinner somehow.
I decided on black bean burgers. Here is what I came up with! My apologies for the photos in advance, I was too hungry to really get any good ones.
I literally whipped these up in a little over 15 minutes. This recipe is incredibly easy! (recipe inspiration from The Pioneer Woman).
| Black Bean Burgers | Print |
- 15 oz can black beans, rinsed and drained (I used fresh from dried and measured 1 and ⅞ cups to equal about 15 ounces---it's not exact, it's okay!)
- ½ c. oats processed in food processor into smaller crumbs (bread crumbs would work great too)
- a few sprinkles of garlic powder
- a few sprinkles of onion powder
- a sprinkle of chili powder
- 2 Tbsp. salsa
- 1 egg
- salt and pepper
- In a medium bowl, smash beans using a fork. Some bigger pieces are ok. You don't want it to be a complete mush.
- Add remaining products to bowl. Mix well.
- Warm a skillet over low-medium, to medium heat. Spray heavily with olive oil. Let pan warm.
- Form four fairly flat patties with hands. Place onto skillet.
- Cook for 6-7 minutes on the first side, and 5 minutes on the second (or until both sides have darkened slightly).
- Serve warm on a bun or with a salad. Add cheese, onion, tomato, and whatever other toppings you would like!
**To make this dairy-free and gluten-free:
- replace egg with 1 Tbsp. ground flaxseed and 3 Tbsp. water
- make sure to use gluten-free oats
- serve on a salad with a side of quinoa and eliminate cheese
And then I crashed…:smile: It was a very nice productive weekend!
What is your favorite way to use black beans?
I love tossing them into salads, into soups, and into tacos or nachos! Num.
