Fructose Free 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
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.
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 large egg, lightly beaten
- 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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