A veggie burger is a patty that contains no meat and is usually made with beans and vegetables. As a meat eating child, I grew up eating hamburgers. It’s a staple in an American diet. After I stopped eating meat, I longed for a good veggie burger to satisfy that childhood craving. I tried them at various restaurants, and they were either a frozen, premade patty or a big, mushy mess. Eventually, my fiancé came across this recipe, so we decided to try it. To our delight, it was a really good veggie burger. It’s the best veggie burger I have ever tasted and is what I compare every other burger to. The combination of black beans, cumin, and chili powder make this a very tasty and fulfilling patty. Do yourself a favor and put the pre-made patties back in the freezer and make one of these!
- 1 (16 ounce) can black beans, drained and rinsed
- ½ green bell pepper, cut into 2 inch pieces
- ½ onion, cut into wedges
- 3 garlic cloves, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon Thai chili sauce or hot sauce
- ½ cup bread crumbs
- Preheat the oven to 375°F and lightly coat a baking sheet with cooking spray.
- After draining and rinsing the black beans, pat them with a paper towel to remove the excess water. Mash them in a medium bowl with a fork until they are thick and pasty.
- Finely chop the bell pepper, onion, and garlic in a food processor. Dry the vegetables using a paper towel then add them to the mashed beans.
- In a small bowl, stir together the egg, chili powder, cumin, and Thai chili sauce. Add the egg mixture to the mashed beans.
- Mix the bread crumbs into the mashed beans until the mixture is sticky and holds together. Divide the mixture into four patties.
- Place the patties on the baking sheet and bake for 12 minutes. Flip them and bake for another 10 minutes.
Total Cost Per Serving: $0.76
*The nutrition information and total cost may differ depending on the exact ingredients you use.