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) black beans , rinsed, drained and dried.
• ½ green or orange bell pepper, cut into 2-inch pieces
• ½ onion , cut into quarters
• 3 cloves of garlic , peeled
• 1 large egg
• 1 C. teaspoon chili powder
• 1 C. teaspoon cumin
• 1 C. teaspoon smoked paprika
• ½ tsp. tablespoon Worcestershire sauce or Thai hot sauce
• 1 C. tablespoon of ketchup
• 1 cup 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 the Worcestershire sauce and egg with 1/3 cup sweet potato.

Steps

1. Preheat oven to 325°F. Spread the beans evenly on a lined baking sheet and bake for 15 minutes until slightly dry.
2. Heat a pan. Add the olive oil, pepper, onion and garlic and cook for 5 to 8 minutes until the vegetables are tender. Drain excess moisture.
3. Using cumin powder, chili powder, garlic powder, smoked paprika, breadcrumbs, cheese, eggs, Worcestershire, ketchup and pepper, lightly blend the mixture in a food processor.
4. Add the black beans to the mixture, mash or  pulse until ingredients are combined, but still a little chunky.
5. Form patties with 1/3 cup 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 foil and grill for 8 minutes on each side. Generally, black bean burgers should grill over medium-high heat at around 350 to 400°F.
8. Serve with your toppings and bread of your choice!