Description
these black bean burgers come together quickly all in just one bowl and are baked so they’re crispy on the outside and soft on the inside! a delicious meatless monday meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic, peeled
- 1/2 medium yellow onion, roughly chopped
- 1 (15.25-ounce) can low-sodium black beans, drained & rinsed
- 1/4 large sweet potato, peeled & roughly chopped
- 3/4 cup panko breadcrumbs
- 1 teaspoon grated lime rind
- 1 teaspoon lime juice
- 3/4 teaspoon chipotle chili powder (or more depending on desired heat)
- 1/2 teaspoon dried oregano
- 2 large eggs
- 1/3 cup corn (fresh, canned or frozen that has been thawed)
- Salt and pepper, to taste
- Olive oil
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with tin foil.
- Combine olive oil, garlic, onion and sweet potatoes in a food processor, pulsing until well minced. Add beans and continue pulsing until beans make a thick paste.
- Transfer bean mixture to a separate bowl then into that bowl add ingredients from breadcrumbs to eggs, stirring gently until completely combined. Season with salt and pepper to taste.
- Fold in corn, mixing until it’s well distributed throughout the mixture.
- Divide burger mixture into six equal sections (I just did this roughly with my hands) and form into patties.
- Spray a heat-proof pan with cooking oil and place over medium-heat. Add patties cooking 3-4 minutes on each side or until bottom and edges are slightly browned.
- Transfer to the prepared baking sheet and bake for 10-15 minutes.
- Serve on toasted whole wheat buns with cheese, lettuce, tomato, avocado and Chipotle Adobo Dipping Sauce or honey mustard and sweet potato fries
Notes
Burgers are very delicate so handle gently. When removing from the baking sheet, do so with a spatula so they don’t break.
Keywords: burgers, black beans, black bean burgers, vegetarian, meatless
