Eosinophilic Esophagitis Friendly Black Bean Veggie Burger
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) black beans, drained and rinsed
- ½ cup breadcrumbs
- 1 large egg, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup finely diced red bell pepper
- ⅓ cup finely diced red onion
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp worcestershire sauce
For cooking
- 2 tbsp olive oil
For serving
- 4 burger buns
- 4 leaves lettuce (optional)
- 1 large tomato, sliced (optional)
- 4 slices cheddar cheese (optional)
Can be omittedcheddar cheese
Instructions
- 1
Spread the drained black beans on a parchment-lined baking sheet and pat dry with paper towels. Let them air-dry for 10 minutes — the drier the beans, the firmer the patties.
- 2
Transfer the dried beans to a large mixing bowl and mash with a potato masher or fork until roughly two-thirds of the beans are broken down into a thick paste, with the remaining third left as whole or halved beans for texture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!