A Poem for My Beloved Bean Burgers
Tasty, filling, spice, yet meek,
I planned you for a night last week,
when tummy rumbling left you cold,
to wait until the week grew old.
Please don’t think I’d leave you dry,
You’re healthy and my best ally.
When hunger strikes, you’re always there,
You’re perfect, yes, Ah do declare!
Stick-To-Your-Ribs Bean ‘n’ Veggie Burgers
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake beans grill entree snack sandwich appetizer vegetarian
Ingredients (4 servings)
- 2 cups cooked beans (I used terpary beans, an heirloom variety. You can used any kind of canned or dried bean.)
- 1 red bell pepper, small, chopped (chopped)
- 1/2 onion, cut into quarters
- 3 cloves garlic, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin, ground
- 1 teaspoon Thai chili sauce or hot sauce
- 1/2 cup bread crumbs
In a medium bowl, mash beans with a fork. In a food processor, finely chop pepper, onion, and garlic. Stir pepper mixture into beans.
In another bowl, mix egg, chili powder, cumin, and chili sauce. Stir egg mixture into bean mixture. Mix in bread crumbs until the mixture is sticky and holds together easily. Divide mixture into four patties.
If grilling, place bean patties on foil and grill 8 minutes per side. If baking, place on baking sheet and bake 10 minute per side. If pan frying, drizzle about 1 tablespoon olive oil in frying pan over medium heat and cook about 8 minutes per side. Check to make sure patties are cooked through before eating.