The great thing about making your own veggie burgers is that you can customize them with whatever flavors you love. They also end up being way cheaper than the frozen ones you get at the grocery store and have less junk in them. I just make a ton of them and pack them in the freezer between sheets of wax paper and whenever I want one I can pull one out and cook it in less than 10 minutes. This time around I made Cuban black bean burgers. I basically took half of my leftover Cuban black beans (I'll give that recipe another time), drained them, mashed them, and added some hot chilies for a little extra spicy kick. K goes through these burgers like nobodies business so I think I already need to make more. I like mine on a good dense bread with some sliced heirloom tomatoes, fresh greens, and a good helping of mayo. DIY is the way to go! Do It Yourself! Oh, and to make the recipe quicker and easier you can use a good canned bean. However, nothing beats the homemade stuff.
Cuban Black Bean Burgers
4 cup cooked and drained black beans
½ red onion, small diced
1 jalapeno, seeded and minced
1 clove garlic, minced
½ cup fine breadcrumbs
1 Tbsp chopped parsley
1 Tbsp chopped cilantro
1 tsp oregano
1 tsp cumin powder
kosher salt and fresh cracked black pepper
Place half the beans in a food processor. Pulse until smooth. Transfer to a bowl and set aside.
Heat a little olive oil in a nonstick sauté pan over medium heat. Add the onion, jalapeno, and garlic. Cook until translucent, about 3-4 minutes. Combine with the bean puree. Then add the remaining beans, spices, herbs, and breadcrumbs to the bowl. Stir to combine and season with salt and pepper.
Form mixture into 6-8 patties of equal size (about 1/2" thick). Layer between sheets of wax paper and stack in a air-tight freezer safe container until you want to eat some.
To cook set a non-stick sauté pan over medium high heat, add a little olive oil, and pan fry the burgers for about 3-4 minutes each side. The End.