Black Bean Burgers (Day 17)

These burgers are so good and they even look pretty close to beef burgers.  I made some for my mother and sis once and my sister walked in and said, “Is that meat?!”  When I told her of course it wasn’t meat, she asked, “Are you sure?”

They freeze well, so I usually make a double batch (1 recipe makes 4 burgers) and freeze half.  Heat the patties up in a skillet over medium heat with a little oil and you have an easy dinner for another night in the future!


1 15-oz can black beans, drained and rinsed (or 1 1/2 cups beans cooked from scratch)
1 cup plain breadcrumbs
1/4 chopped red onion
3 tablespoons non-dairy milk, veg broth, or water
1 teaspoon Jamaican jerk seasoning
1/4 teaspoon salt

Put the beans in a bowl and mash them with a fork or a potato masher until no whole beans are left.  You don’t want the consistency of bean dip, but you want them all good and mashed.  Alternatively, you can put them into a food processor and pulse a few times, checking every couple of seconds to check for consistency.

Add all of the other ingredients to the beans, mixing with your hands (like meatloaf), mashing with your fingers to make sure everything is mixed well. 

Divide the mixture into fourths and form 4 burger patties.  Heat a couple of tablespoons of olive oil in a large skillet over medium heat and then cook the burgers about 4 minutes on each side until browned.

Serve on toasted buns with condiments and your favorite burger toppings.  I recommend romaine lettuce, tomato (sprinkled with salt and pepper), avocado slices, and Veganaisse.  
(Pictures to come later this week)


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