Burgers - Black Bean

Smack-It Black Bean Burgers

(Plant based, No fat - Esselstyn - option)

 

 

Ingredients

1 (16 ounce) can black beans, drained, rinsed and mashed

1 cup brown rice fully cooked
2 tablespoons ground flax seed (optional)
1/2 green bell pepper, chopped
1/2 yellow onion, chopped
3 cloves garlic minced or 1 ½ teaspoon prepared minced garlic
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons chunky salsa
1 tablespoon corn starch (optional)
Salt and pepper to taste
½ cup vegetable broth
2 egg whites or egg substitute (see attached)
1/2 cup dry breadcrumbs - Use whole grain or Ezekiel Bread
2 tablespoons canola or olive oil or some type cooking spray
PepperSmack™ pepper paste, coarse pepper or pepper dust

Directions:

Cook the bell pepper, onion and garlic in vegetable broth, just until they start to soften.

Add broth as needed during the cooking process.  In a medium bowl, mash black beans with a fork until thick and pasty. Add the peppers and onions and all other ingredients.  Add smack of PepperSmack™ pepper paste, coarse pepper or pepper dust (the size of smack depends on heat tolerance.)  Mix in bread crumbs, egg whites or egg substitute until the mixture is sticky and holds together.   Mix well.  Spray or brush a non-stick skillet with canola oil, and heat. Divide mixture into six patties.  Spoon the pattties into the hot skillet.  It’s best to do this by dropping spoonfuls into the skillet and using the back of the spoon to shape; they don’t do well if you try to form them into patties beforehand. Cook until well-browned on each side, turning once. Cook thoroughly.  If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. Grill about 8 minutes on each side.  If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.  Cook about 10 minutes on each side.  Served on whole grain buns, Ezekiel buns, or other buns.  Serve with salsa, onions, black olives, jalapeños, lettuce, and tomatoes.  Of course, additional PepperSmack™ pepper paste, coarse pepper or pepper dust can be used on finished sandwich or paste can be plopped on plate and eaten with the meal.