Sunday, May 2, 2010

Spicy Black Bean Burgers

My oldest daughter introduced me to black beans. I am soo glad she did. We started using canned as the novice eaters and moved on to buying in bulk and cooking our own. Now we add black bean to many dishes. The kids love them and don't think twice about eating them~SCORE!

Our youngest daughter aspires to be a chef some day and loves to look at cookbooks like me. She borrowed Healthy Cooking for your Kids by Sarah Banbery from one of her favorite teachers, Mrs. Onishe. We discovered the following recipe for black bean burgers and a new favorite dish was discovered! Please note: we omit the red pesto by choice. With the size of our family I dbl this recipe and there are never any leftovers. :0)

Spicy Black Bean Burgers

14 oz beans drained and rinsed
2 tbsp red pesto
1 1/8 GF bread crumbs
1 egg
2 tbsp olive oil
1/2 red onion
1 garlic clove, crushed
sea salt


GF buns
We also like to use mung bean sprouts and our daughter SB does not eat most food w/o Ketchup!

Mash the back beans or run through a food processor until smooth. Add pesto, bread crumbs, egg, pinch of salt and pepper to taste. Mix Well.

Heat half the oil in a nonstick skillet over low heat. Cook the onion and garlic until soft. Add bean mixture and mix well.

Heat the remaining oil in the skillet. Spoon in the bean mixture, in 6 seperate mounds pressing each one down with the back of a spoon to form a burger. The mixture is too delicate to try and form a patty with your hands.

Cook the burgers for 4-5 minutes. Turn carefully, cooking for an additional 4-5 minutes until golden.

Remove from skillet, draining on a paper towel. Burgers may be eaten naked (w/o a bun) and served with garnish on the side or on bun. Smear hummus on bun or use as a dip for burger.

These are delish~Happy eating!

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