Black Bean Burgers are a summertime favorite! It can be difficult being a vegan at the family barbeque but with these black bean burgers everyone will be satisfied!
2 cans black beans: low sodium
1 can whole kernel corn
1 can pinto beans
2-3 freshly chopped jalapeños
1 cup bread crumbs
1 large onion - diced
1/2 tablespoon of garlic salt
1/2 tablespoon of chipotle powder
Drain, dry and mash the black beans and pinto beans together in a large mixing bowl.
Add in the whole kernel golden corn, freshly chopped jalapeños, 1 cup of breadcrumbs and a large onion, diced.
Mix together and mold into circles. Freeze in a container with wax paper between the burgers to prevent sticking. Freeze for 24 hours before cooking.
When ready to eat, pan fry the burgers with a little bit of olive oil until golden brown on both sides of the burger. A trick to keeping the burger together while cooking is to leave the burger alone until you are sure the burger has started to form a golden crisp.
Top your burger with your favorite toppings like sliced tomato, spinach or lettuce, avocado, sliced onion and your choice of condiments and sauces.
If you make this recipe, let us know! Leave a comment, message us, take a picture and tag it @kaitmanson or hashtag #letsgetkomfy on instagram!
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