Black Bean Burgers (the best)

Black bean burgers could make me go back to being a vegetarian again. (I ended that college streak one summer down in Philly with an ill-advised trip to Pat’s at 4 in the morning, but that’s a different story for a different time.) These are so awesome, completely worth the messiness of eating them, and a welcome substitute for “real” burgers, which make me want to take a nap after eating them, almost every time.

BLACK BEAN BURGERS (make 5 large ones or probably 7-8 normal size ones)
– 2 cans organic black beans, rinsed and drained and dried. Drying them is key to keeping these from falling apart.
– 1/3 C. minced red onion
– 1/3 C. minced red bell pepper
– 1 egg white
– Handful chopped cilantro
– 1 tsp. onion powder
– 1 tsp. garlic powder
– 1 tsp. cumin
– 1 tsp. paprika
– 1 tsp. salt
– vegetable oil, for frying

1. After rinsing the black beans, lay them in one layer in the fridge and let them dry. Meanwhile, mince the red onion and red bell pepper.

2. In a bowl, mash about 3/4 of the black beans into kind of a paste. Add the rest of the black beans whole for texture.

3. Add egg white, red onion & red bell pepper, cilantro, onion powder, garlic powder, cumin, paprika and salt. Mix well. 

4. Form mixture into patties. In a large saute pan, heat oil over medium heat. 

5. Fry black bean burgers in oil when hot, being careful not to burn, about 3 minutes on each side. 

6. When burgers are done, serve with thick slices of avocado (or avocado mash) and a reaaaaally fancy mixture of ketchup and mayo.

7. Enjoy. One is enough for a normal person. Two is enough for someone who can eat impressively and still stay in shape (not, obviously, me).