Chili Black Bean Burgers

So… I love veggie burgers.  Not veggie burgers trying to be meat, but bean burgers filled with veggies.  I’ve confessed my love for them before.  One of my favorites is this falafel burger(that I should really rephotograph!).  I don’t put ketchup on many things(although I did while I was pregnant this last time) but veggie burgers with ketchup and crispy lettuce….  Yum!

I’m not usually a fan of the bun though.  Although sometimes a really good bun is the best part, right?  As you can kind of see in these pictures, I usually get the really thin buns because I’d usually just rather not have one at all.  Which is why I wrapped some smaller burgers or nuggets up in lettuce and loved them that way.  How do you like your burgers?

Speaking of my love for veggie burgers… Last time I went crazy on them I made my husband sick of them.  We ate them often, to put it mildly.  So I’ve been holding off on making more, for fear he wouldn’t even try them.  Well, before I even got to it, he asked if he could have the nuggets wrapped in lettuce leaves after I finished taking pictures.  I was nervous, but he actually enjoyed them!  Yay!  Veggie burgers are back!  But I don’t think I’ll be making them every second day or anything…

I will say though, that the key to good veggie burgers is texture.  I can’t stand a mushy burger, but I don’t mind veggie burgers like this when the “batter” is just barely processed.  You should still see whole and pieces of beans – don’t turn them into dip!

Just to show you, for the kids I usually make nuggets.  Burgers are messy and usually the only thing that doesn’t get left on the plate is the burger anyways, so to avoid the trouble I serve them like this.  And I wont lie, I like them like this too 🙂  Perfect beside a salad or with carrot or celery sticks and dip on the side.

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Chili Black Bean Burgers or Nuggets

makes 4-6 large burgers or about 1.5 – 2 dozen small nuggets

• 1 can black beans or 2 1/4 C cooked and cooled black beans, drained and rinsed
• 2 eggs
• 1 red pepper, chopped
• 1 onion, chopped
• 3/4 tsp salt
• 2 tsp paprika
• 1 tbsp mild chili powder
• 1/2 tsp cumin
• 1/2 C oats
• 1/4 C whole grain breadcrumbs(or more as needed)

In a food processor, add the black beans, eggs, red pepper, onion, salt, paprika, chili powder, and cumin.  Pulse just until the beans are broken up, but not completely blended.  Add the oats and pulse just until incorporated.  Remove the mixture from the food processor and place in a bowl.  stir in the breadcrumbs(adding slightly more if needed).  Let the mixture rest for 30 minutes before cooking(this will allow the breadcrumbs to absorb the extra moisture so do not add too much breadcrumbs as the burgers will be dry).

When ready to cook the burgers, heat a large skillet over medium heat and lightly spray with oil.  Scoop large scoopfuls and form with your hands(if you’re able to) or scoop directly into the hot pan and shape with the back of a spoon.  For large burgers cook at least 4-5 minutes before check the underside for doneness.  Once it’s lightly golden, gently flip the burgers over and cook until the other side is golden.  Serve immediately with your favorite burger toppings or in crunchy lettuce “wraps”.

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