THE BEST BLACK BEAN BURGER (with Maple Caramelized Onions)
these meatless patties are equally delicious for vegetarians and non-vegetarians alike! They’re satisfying and hearty and use shelfstable ingredients. No fresh ingredients? No worries!
Yields 4 large patties
INGREDIENTS
2 (15oz.) cans black beans, drained, rinsed, & patted dry (& baked)
1 tbsp extra virgin olive oil
1/2 bell pepper, finely chopped
1/2 yellow onion, finely chopped
3 garlic cloves, minced
1.5 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/2 cup dry (#gf) bread crumbs or oat flour
2 large eggs
pinch salt + pepper
4 slices sharp cheddar or #vegancheese
4 whole wheat or #glutenfree hamburger buns
PREPARATION
While the beans are baking, sauté olive oil, chopped pepper, onion, & garlic over medium heat until peppers & onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties– about 1/3 cup of mixture in each.
To bake: Place patties on a parchment paper lined baking sheet & bake at 375°F for 10 minutes on each side, 20 min total. To grill: Place patties on greased aluminum foil & grill 8 minutes on each side. Heat temps vary on grill. Generally, black bean burgers should grill on med-high heat about 350°F–400°F .
MAPLE CARAMELIZED ONIONS
1 tbsp olive oil or #ghee
4 cups red onion, sliced
1/2 cup water
2 tbsp maple syrup
1 tbsp red wine vinegar (balsamic works too) Heat the oil or ghee in a pan over medium heat. Add the onions & water & cook until completely tender & golden, about 20 min, adding more water as needed. Stir in the maple syrup & vinegar & cook until most of the liquid is gone, about 2-3 minutes.
⭐️ ProTip: partially dry out the black beans so the burgers don’t taste mushy. Rinse beans, spread out on baking sheet & bake at 325*F for 15 min.