Black Bean Burgers Recipe

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Black Bean Burgers Recipe photo by Taste of Home

Black Bean Burgers Recipe

Read Reviews

My son encouraged me to come up with a good veggie burger for him, and he gave this recipe a triple A+! Not only are they moist and flavorful, but they’re very easy to freeze. Now, like my son, I prefer them over meat burgers. —Clara Honeyager North Prairie, Wisconsin

Featured In: Veggie Burger Recipes

MAKES:

6 servings

TOTAL TIME:

Prep/Total Time: 25 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

6 servings

TOTAL TIME:

Prep/Total Time: 25 min.

Ingredients

1 cup frozen mixed vegetables, thawed
1 small onion, chopped
1/2 cup chopped sweet red pepper
1 can (15 ounces) black beans, rinsed and drained, divided
1 tablespoon cornstarch
2 tablespoons cold water
1 cup mashed potato flakes
1/4 cup quick-cooking oats
3 tablespoons whole wheat flour
2 tablespoons nonfat dry milk powder
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons canola oil
6 kaiser rolls, split
2 cups shredded lettuce
3/4 cup salsa

Directions

In a large microwave-safe bowl, combine the mixed vegetables, onion and red pepper. Cover and microwave on high for 2 minutes or until crisp-tender.
Coarsely mash 3/4 cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, egg, salt and pepper. Stir in vegetable mixture and remaining black beans. Shape into six 5/8-in.-thick patties.
In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Black Bean Burgers in Taste of Home August/September 2007, p41

Nutritional Facts

1 each: 381 calories, 7g fat (1g saturated fat), 36mg cholesterol, 841mg sodium, 64g carbohydrate (8g sugars, 9g fiber), 14g protein.

1 cup frozen mixed vegetables, thawed
1 small onion, chopped
1/2 cup chopped sweet red pepper
1 can (15 ounces) black beans, rinsed and drained, divided
1 tablespoon cornstarch
2 tablespoons cold water
1 cup mashed potato flakes
1/4 cup quick-cooking oats
3 tablespoons whole wheat flour
2 tablespoons nonfat dry milk powder
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons canola oil
6 kaiser rolls, split
2 cups shredded lettuce
3/4 cup salsa

In a large microwave-safe bowl, combine the mixed vegetables, onion and red pepper. Cover and microwave on high for 2 minutes or until crisp-tender.
Coarsely mash 3/4 cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, egg, salt and pepper. Stir in vegetable mixture and remaining black beans. Shape into six 5/8-in.-thick patties.
In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Black Bean Burgers in Taste of Home August/September 2007, p41

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