Black Bean Burger Ingredients:
- 2 14 oz. cans black beans, drained & rinsed
- 1 tbsp. olive oil
- 1/2 chopped bell pepper (green or red)
- 1/2 finely chopped yellow onion
- 2 tsp. minced garlic
- 1 1/2 tsp. cumin
- 1 tsp. chili powder
- 1/4 tsp. paprika
- 1/2 c. panko bread crumbs
- 2 eggs beaten
- 1 tbsp. Worcestershire sauce
- Salt & pepper to taste
Sauce Ingredients:
- Mustard
- Ketchup
- Mayonnaise
Directions:
- Preheat oven to 325 degrees.
- After rinsing beans, pat dry.
- Spread beans on a sheet pan and bake for 15 mins (this helps the beans from becoming too mushy), then cool.
- While beans are baking, sauté pepper, onion and garlic in the olive oil until soft.
- Once beans are removed from the oven and cooling, adjust oven temperature to 375 degrees.
- In a large bowl, mash the cool beans leaving some larger pieces. Add cumin, chili powder, paprika, beaten eggs, panko bread crumbs, Worcestershire sauce, and salt & pepper.
- Form patties and bake at 375 degrees for 10 minutes on each side.
- In a separate bowl, mix together mustard, ketchup, and mayonnaise.
- Spread sauce on buns.
- Garnish with burger toppings of your choice, and serve.
Ginger’s Note: Inspired by The Sullivan’s Island Supper Club, this recipe is my copy cat version of the black bean burger amontillado served at Poe’s Tavern on Sullivan’s Island. The name is derived from one of Edgar Allan Poe’s stories, The Cask of Amontillado.
Enjoy!