Black Bean Burgers
Packed with veggies, these burgers are a healthy way to celebrate Memorial Day.
- 15 oz. canned black beans, drained and rinsed
- 1 Tbsp. tomato paste or salsa
- 1/4 red onion, minced (1/2 cup)
- 1/2 cup bread crumbs
- 1 Tbsp. balsamic vinegar
- 1 egg, lightly beaten
- 1/4 cup yellow cornmeal
- 3 Tbsp. vegetable oil
- 6 whole wheat hamburger buns
- 6 leaves iceberg lettuce, for serving (optional)
- 1 tomato, sliced, for serving (optional)
- 6 slices Cheddar or Muenster cheese, for serving (optional)
- 1/2 cup salsa, ketchup, mustard and/or barbecue sauce, for serving (optional)
Together: Coarsely chop the beans in a food processor or mash them with a fork.
Kids: Place the beans in a large mixing bowl and add the tomato paste, onions, bread crumbs, vinegar and egg.
Together: Mix it well and, using wet hands, form the mixture into 6 patties.
Kids: Place the cornmeal in a shallow bowl or plate. Coat the patties on both sides with the cornmeal. (You can store the uncooked patties in the refrigerator for up to 24 hours or freeze them for up to 3 months.)
Adults: In a large nonstick skillet or heavy skillet coated with nonstick cooking spray, heat the oil over medium heat. Fry the patties for 2 – 3 minutes on each side, until they are browned. Drain them on a paper towel.
Together: Serve them warm on buns, with desired toppings.
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About this Recipe
- Serves: 6
- Prep Time: 0 minutes
- Cook Time: 10 minutes