Eosinophilic Esophagitis Friendly Classic Black Bean Burgers
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 tbsp olive oil, divided
- ½ cup yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup red bell pepper, finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 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. - 2 tsp worcestershire sauce
- ½ cup breadcrumbs
For serving
- 4 hamburger buns
- 4 leaves romaine or green leaf lettuce (optional)
- 1 large tomato, sliced (optional)
Instructions
- 1
Spread the drained black beans in a single layer on a baking sheet and pat dry with paper towels. Let them air-dry for 10 minutes — the drier the beans, the better the patties will hold together and sear.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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