Prep 30 mins
Cook 20 mins
This is great for this week and freezing for another. Use left over beans and rice (cook extra earlier in the week when making other dishes). If you're using canned, add extra seasoning (leftovers would be seasoned from the previous meal). Stale bread crumbled seems to work fine without affecting the flavor. Season any way you like. Garlic onion is popular, I've listed a taco type here. Think about how the leftovers you are using are already seasoned any play that up. Fiery hot peppers are a great addition too! Freeze first if grilling. Transferring from freezer paper directly to pan has prevented any breaking problems. Wait until they are partway cooked before flipping, and you should have success with black bean burgers that hold together!
- 2 eggs
- 4 cups black beans (cooked)
- 2 cups rice (cooked)
- 1⁄2 cup breadcrumbs
- 1⁄2 onion, minced
- 2 teaspoons cumin
- 3 tablespoons garlic
- 1⁄4 cup salsa
- Crack eggs into large mixing bowl.
- Add seasonings. Add black beans and rice one cup at a time, mixing and mashing with a potato masher as you go. Adding them in increments helps the first set get smooth, while leaving some texture to the later beans.
- Add bread crumbs. I stir them in with the masher, because dishes are annoying to wash.
- Line 2 cookie sheets with freezer paper, to collect patties.
- Form into patties. Wetting your hands with water will minimize sticking from the egg to your hand, but it doesn't affect the burgers either way. 1/3 of a cup of mix works well and will make about 16 patties, but if you prefer a hefty burger do 1/2 cup scoops.
- Cut freezer paper into individual squares, used to transfer patties to pan, or prevent freezing together.
- Fry over medium heat for 6 minutes per side. I like to fry mine in oil with sesame seeds and onion in the pan. If grilling or cooking a second batch from frozen, more like 10 minutes per side.