Last summer when we began hanging with some vegetarian friends and the hubby decided he liked black bean burgers as much as a regular meat patty, I attempted to create/find a recipe that worked (I ended up using 3 different cooking lights and taking what i liked out of all 3). They were tasty, but did not survive their time on the grill cause they would sag between the rods and lose all their crunchy outsides when hubby flipped them, so the gauntlet was thrown for this this summer to be better!
Alas unless you have a ton of artificial flavors and what not, i don’t think you can cook black bean burgers on grill without foil. (maybe pre-cook in the frying pan and then freeze, or more bread crumbs which in my stance ruins the healthiness) But we did like how this version turned out and of course I only have a picture of pre-cooked, not post cooked (but there are 3 in the freezer, so hopefully i remember to take a picture next time!
- 1 15oz can black beans, rinsed and drained
1 15oz can red kidney beans, rinsed and drained (or pinto)
1/4 cup feta cheese
1/2 cup canned corn
2-3 medium jalapenos (sliced/chopped)
2 large egg whites
2 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1 teaspoon season salt
1 tablespoon cayenne pepper
1 tablespoon red pepper flakes
1/4 cup mexican cheese
1/4 cup habanero cheese
1/4 cup panko
In a bowl combine – rest of cheese, panko, rest of beans (fork mooshed), red pepper flakes. Add in bean mixture, stir till consistency desired. Make 8 patties a little over 1/4 cup of mixture each.
Make into 6-8 separate patties.
Freeze until ready to use – cook in frying pan or on grill (on foil).