Prep Time: 10 minutes to prepare/10 minutes to grill or bake
1 16 oz. can of black beans – drained, rinsed well and dried on a paper towel
½ red bell pepper- cut in large pieces
1 medium size onion – cut in large pieces
1 T chili powder or other hot (or mild) spice of your choice
3 cloves of garlic – rough chopped
1 t black cumin
I flax “egg” using 1 T ground flax seeds and mixing it with 3 T water. Let it sit for 3 – 5 minutes until it thickens to an egg consistency.
About 1 c. conventional or gluten free bread crumbs (you will use these as needed)
Place the bell pepper, onion and garlic in a food processor and process until you have a smooth texture.
Remove the mixture above to a fine sieve and drain the liquid. You may need to press the mixture against the sieve with the back of a spoon to remove the liquid. This is an essential step because too much liquid in your burgers will make them fall apart.
Place the black beans in the food processor and pulse until you have a thick sticky consistency.
Add the drained red pepper mixture, flax “egg”, cumin and chili spice and process together until slightly mixed.
Remove your burger mixture to a bowl, add bread crumbs until you have a firm burger and form into patties.
Grill for 5 – 10 minutes turning once or bake in a 350o oven on a parchment paper lined baking sheet for about 5 – 10 minutes on each side.
Finish as desired with tomato, lettuce, mustard, etc. Enjoy this veggie burger now and on the grill this summer!