I was never really a burger person when I ate meat. I loved Happy Meal burgers as a kid and that was the extent of my affair with burgers. Once I went vegetarian I discovered the veggie burger and a new affair started. You can make them with literally anything; beans, veggies, tofu, rice, etc. My favorite veggie burgers are made with black beans, hands down. Black beans have been an integral part of my diet since birth since I grew up in a Cuban household. They have a heartiness that lends beautifully to a burger. I first made the burgers in this recipe 3 years ago for a friendsgiving in the form of sliders. If you want to know how good they really are, a drunk friend hugged me in near tears while eating one of them because he loved my burgers so much.
2 Cans black beans
½ Cup bread crumbs
½ Log goat cheese
½ Tsp Adobo
½ Tsp Paprika
½ Tsp Salt
½ Tsp Pepper
½ Tsp Garlic Powder
½ Tsp Sage
¼ Tsp Onion Powder
½ Tsp Rancher’s Seasoning
⅛ Tsp Turmeric
Drain your black beans completely. You want them to be dry before mashing them or your burgers will come out too mushy and not hold properly.
Once drained, transfer your black beans to a large bowl and mash. If you don’t have a potato masher on hand a fork will do.
Add your egg and mix until the egg is well incorporated. This will help bind your burgers together.
Add bread crumbs and seasonings and mix until well incorporated.
Add goat cheese in pieces and mix gently, almost folding instead of mixing. You don’t want to blend the goat cheese all the way in or it’ll get lost. You want a few discernible chunks to get the flavor and creaminess.
Form your burger patties by taking a ball of the mix and shaping them into patties about 3 inches in diameter and ¼ inch thick. However, you can make the diameter bigger or smaller depending on your bread size. Keep the thickness thin though so it can cook thoroughly without drying out or becoming too much like mush.
Place your patties on a well-oiled pan and cook about 3-4 minutes on each side or until brown and crispy at medium heat.
Take your patties off the heat and serve on the bread of your liking with your favorite fixings. I chose pesto and the leftover goat cheese and it was a match made in heaven.