Pregnancy Friendly 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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)
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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