Confession: I totally used making this recipe for dinner as an excuse to skip going to the gym after work.
Fact: this recipe took me all of about 15 min total to make ( if you don’t count the 20 minutes I spent going to 3 different markets to find whole wheat buns for my picky boyfriend who refuses to eat white bread of any sort)
Conclusion: Apparently I don’t need much convincing to skip a workout (I wish that wasn’t the case).
The good news is that I promised myself, with Nate as my witness, that I will wake up early enough tomorrow to work out before work instead. I even went so far as to tell him that if I don’t wake up when I’m supposed to, he can pull the sheets off me and splash water on my face. Cold water. Now if that’s not a genuine promise, I don’t know what is.
The real point of this whole little story is that this recipe is quick.
And requires few ingredients.
And is delicious.
So delicious that your carniverous husband/bf/self won’t notice that it’s missing meat. Plus, its way cheaper and healthier than making meat burgers.
I also want to say that most black bean type burgers fall apart when I try to flip them, but these were unusually sturdy!
Make these: your wallet, waistline and palatte will thank me 😉
Quick Black Bean Burgers
Adapted from Cooking Light (11/09)
Makes 4 patties
1 cup bread crumbs/quick oats or a combination (I used half/half)
1.5 tablespoons olive oil
2 teaspoons chopped garlic
1 (15.25-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon chili powder
1/4 teaspoon salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
Combine oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl.
Stir in breadcrumbs, rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
Spray a large nonstick skillet and heat over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.