Vegetarian Burger

Summer, so barbecue season has arrived!

Take this time to try meatless burgers that taste as good as traditional burgers.

Ingredients

• 1 can (16 oz) of black beansrinsed, drained and dried.
• ½ green or orange pepper, cut into 2-inch pieces
• ½ onioncut into quarters
• 3 garlic cloves, peeled
• 1 large egg
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• ½ tbsp of Worcestershire sauce or from spicy sauce Thai
• 1 tablespoon of ketchup
• 1 cup of breadcrumbs

Marginal Note

• Burger patties can be stored in the refrigerator for up to 5 days or in the freezer for 1 month.
• For a vegan option, replace Worcestershire sauce and egg with 1/3 cup sweet potato.

Steps

1. Preheat oven to 325°F. Spread beans evenly on a lined baking sheet and bake for 15 minutes until slightly dry.
2. Heat a frying pan. Add the olive oil, pepper, onion and garlic and cook for 5 to 8 minutes until the vegetables are tender. Drain off excess moisture.
3. With cumin powder, chili powder, garlic powder, smoked paprika, breadcrumbs, cheese, eggs, Worcestershire, ketchup and pepper, blend lightly in food processor.
4. Add the black beans to the mixture, mash or  Pulse until the ingredients are combined, but still a little bit in pieces.
5. Form patties with 1/3 cup of mixture for each.
6. To bake: Place patties on a covered baking sheet and bake at 375°F for 10 minutes on each side, 20 minutes total.
7. To grill on a barbecue: Place patties on greased aluminum foil and grill for 8 minutes on each side. In general, black bean burgers should be grilled over medium-high heat at about 350 to 400°F.
8. Serve with your toppings and the bread of your choice!