Black Bean Burgers, by Brian

Brian McLeer is from Philadelphia, Pennsylvania. After many years of working and hiking in many national parks around the US, he decided to move to Oregon, where he graduated from Portland State University with a Graduate Certificate in Geographic Information Systems (GIS) and Bachelors of Science in Geography. He is currently a GIS Technician for the City of Woodburn.

He is sharing this black bean burger recipe which he prepared for one of his birthday parties. “I wanted to increase my culinary knowledge and I had some vegetarian friends coming over,” he explains.

He loves hiking and has backpacked through many national parks and wilderness areas in the United States. He and his roommates also take the environment into consideration by making greener choices whenever possible. “As a house hold we compost, we try to buy natural cleaning products (dish soap, cleaning spray, etc), and we recycle as much as we can (Portland has a great recycling/compost system).” Brian doesn’t own a car so he rides his bike to work and school every day.

These delicious and filling black bean burgers are ideal for meatless barbecues and gourmet lunches!

Black Bean BurgersIngredients and preparation instructions:

  • 1 16-ounce can of black beans (drained)
  • 1 jalapeño pepper
  • ¼ of a red bell pepper
  • 1/2 onion
  • 3 garlic cloves
  • 1/2 cup bread crumbs
  • 1/4 cup of olive oil
  • 1 tablespoon of flax seed powder
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of Thai chili sauce or hot sauce
  • 1 teaspoon of salt
  • Optional: vegan cheese slices
  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. Finely chop bell pepper, jalapeño pepper, onion, and garlic. Then stir into mashed beans. You can also use a food processor, but make sure all veggies are finely chopped, not pureed, otherwise your burgers will be a little bit mushy.
  4. In a small bowl, stir together oil, flax seed powder, chili powder, cumin, salt and chili sauce.
  5. Stir the oil mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.

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6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

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