BEST BLACK BEAN BURGERS

These extra easy 4B's (best black bean burgers) taste amazing and come together in minutes! 

• 1 29 oz. can black beans, drained, rinsed, and patted dry
• 1/2 of red bell pepper finely chopped
• 1/2 of a large onion finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 cup bread crumbs or oat flour
• 1/2 cup cheddar cheese
• 2 large eggs
• 1 Tablespoon mayo
• 1 Tablespoon BBQ sauce
• pinch salt + pepper
• 1 Tablespoon extra virgin olive oil for each batch

Pulse and rough chop the drains rinsed and dried black beans.

Sauté chopped pepper, onion, and garlic in some olive oil over medium heat until peppers and onions are soft, about 5-6 minutes. Drain to get some of the moisture out. Place into the food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, mayo, ketchup, salt, and pepper). Stir or pulse everything together, leaving some larger chunks of beans for texture.

Form into patties - makes about 8-9 patties. (I use 2 ice cream scoops for each patty. 

Place some oil in the pan to het up and brown the burgers on both sides and until heated through. Serve with your favorite toppings. Store leftovers in the refrigerator for up to 4 days.

To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F for 10 minutes on each side. 

To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. 

Cooked black bean burgers freeze well for up to 2 to 3 months. Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat.