Fructose Free Black Bean Veggie Burger
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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
- ½ cup finely diced red bell pepper
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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)
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.
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