We established a long time ago when we wanted a fast food fix, we could run to Burger King and get a Veggie Burger. Without mayo they only have 7 grams of fat in them! It made me want to try to make our own version of a veggie burger, although I am  not ready to dive into experimenting with tofu. When I found this recipe for Black Bean Burgers, I knew I found it.

They came together very easily, so I can see this becoming a fast,  go to dinner, for sure.

The flavor was great and you never missed the meat! I am not typically a fan of black beans in general, but these I can really get behind. I will be mincing the onions much smaller next time and adding a touch more bread crumbs – the texture was just a bit too soft overall, and the onions stayed crunchy. I reflected these changes in the recipe below.

Black Bean Burgers

Adapted from Whole Foods

1 (15-ounce) can black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped fine
1 3/4 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
1/2 tsp. Ground Jalapeno powder

Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into patties.

Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with favorite burger toppings and enjoy!