We grilled out for the Fourth of July and made fantastic black bean burgers. I based this on FatFreeVegan’s recipe, but then amended it quite a bit.
1 can black beans (about 16 ounces), drained and rinsed
1 can chickpeas, drained and rinsed
1/2 cup frozen pepper strips (red, yellow, green)
1/2 cup spinach
1/4 cup onion, chopped
1.5 cup cooked wild rice
1.5 tsp penzey’s chile con carne seasoning (or chili powder and cumin)
2 tbsp ground flax seed
3 tbsp garbanzo bean flour
salt and pepper to taste
Start by sautéing the pepper, spinach and onion in a tablespoon of water, just until they start to soften. Mash the black beans and chickpeas. Add the peppers and onions and the other ingredients; mix well.
Flour your hands with chickpea flour and form into patties. Place on a hot outdoor charcoal grill. Grill until well-browned on each side, turning until done.
This makes about 6 medium-sized burgers. We ate these with sliced tomato, onion and lettuce and they were delish! I give them 4/5 happy monkeys.
Next time: I would like to try to make these grain-free and vegan. So no rice or egg. Unfortunately, these are what help hold these together, which you really need if you make them on an outdoor grill. It might work if we make them on a griddle though.