4 cup cooked and drained black beans
½ red onion, small diced
1 jalapeno, seeded and minced
1 clove garlic, minced
½ cup fine breadcrumbs
1 Tbsp chopped parsley
1 Tbsp chopped cilantro
1 tsp oregano
1 tsp cumin powder
kosher salt and fresh cracked black pepper
Place half the beans in a food processor. Pulse until smooth. Transfer to a bowl and set aside.
Heat a little olive oil in a nonstick sauté pan over medium heat. Add the onion, jalapeno, and garlic. Cook until translucent, about 3-4 minutes. Combine with the bean puree. Then add the remaining beans, spices, herbs, and breadcrumbs to the bowl. Stir to combine and season with salt and pepper.
Form mixture into 6-8 patties of equal size (about 1/2” thick). Layer between sheets of wax paper and stack in a air-tight freezer safe container until you want to eat some.
To cook set a non-stick sauté pan over medium high heat, add a little olive oil, and pan fry the burgers for about 3-4 minutes each side.
-
misscindylou liked this
-
justburgers reblogged this from nauticalwheeler
-
giantblondeshemale liked this
-
fiercefemmeandphenomenal reblogged this from nauticalwheeler
-
samanthajduc reblogged this from nauticalwheeler
-
thekeywontunlockthedoor reblogged this from nauticalwheeler
-
teenytinytimes liked this
-
justburgers liked this
-
boxstreet reblogged this from nauticalwheeler
-
boxstreet liked this
-
nauticalwheeler posted this
