Black Bean Burger

As we try and eat better and try to eat less meat a good burger is necessary. I have always liked vegetarian burgers, so this was easy for me to enjoy.
One of the problems with black bean burgers is they tend to be mushy on the inside. I worked to try and prevent that. There is a fine line with bean burgers between firm and dry. I think these are just the perfect firm burger without being dry.
A very adaptable burger for sure. We don't eat a lot of bread these days but I do make home made hamburger buns to go with our bean burgers. We also do a little cheese with them as well. Everything we choose is organic if possible. Just another way to up the level of goodness these burgers offer.

here is what I did: You can absolutely half this recipe. It makes about 12

4 Cans black beans, rinsed and drained
1 cup raw sunflower seeds
1 cup frozen corn, thawed and squeezed of excess liquid
1/2 cup grated onion
2 cloves garlic grated
2 TBl. minced pickled jalapeno
3 tsp. salt (this seems like a lot but between the beans and bread crumbs the salt is needed)
1/2 tsp. pepper
2 tsp. chili powder
2 tsp. ancho chili powder
2 tsp. cumin
3 Tbl. hot sauce (we use Cholula hot sauce)
4 eggs beaten
2 cups dried bread crumbs
One of the things that makes bean burgers mushy is the moisture in the beans. So after rinsing  them, I placed them on a parchment lined cookie sheet and baked them in a 350 degree oven for about 20 minutes. I stirred the beans about half way through to get the bottom moist beans to the top. If you bake them too long they will dry out too much. Better to under bake them then over bake them. Baking is not necessary it is just how I have found to help the consistency. After baking let cool and then place in a food processor and pulse them till they are large crumbles. Place in a bowl.
 Place the sunflower seeds in food processor and process till small pieces and add to the bowl of beans.
Next add the corn to the food processor and process till small pieces and add to the bowl. Mix the ingredients together and add the onion, garlic, jalapeno, salt, pepper, both chili powders, cumin,hot sauce and stir to combine. Taste for seasoning. It should be slightly salty (this will be ok as we are adding bread crumbs and that will take care of the saltiness)
Next add the eggs and combine, stir in the bread crumbs (the mixture will be very thick. I sometimes just use my hands if it is too hard to stir.) Let mixture set for 5 minutes and then form into patties.
I use a 1/2 cup measuring cup to scoop out the mix and then squeeze the mixture together and then flatten out and form into a patty about 4" in diameter or about 1/2 " thick or so. Place on a plate till ready to fry.
Heat pan on med heat. Add a few Tbl. of oil and when oil is hot add burgers and fry for about 5 minutes. Turn the patty and fry an additional 5 minutes. If using cheese add cheese the last 2 minutes of frying. I cover the pan and let them steam a little to help melt the cheese. The burgers should be nice and crisp. You don't want to try and cook the burgers too fast as they will be crisp on the outside and still have uncooked egg on the inside. Unlike frying beef patties which cook at higher temps, you want to give these plenty of time to cook and get crisp.
I serve mine on home made hamburger buns with lettuce, tomato, raw onions, and smashed avocado that has a little lime and salt mixed in with it. You can of course use any condiment you like.
Enjoy!