I like a nice big fat juicy hamburger or cheeseburger just as much as the next person. Typically that’s what you’ll find me eating when a burger craving hits. BUT I’ve been trying to shake things up around the house lately so we decided to give veggie burgers a go.
These are full of protein packed black beans and are so “beefy” you might not even miss the meat. Topped with creamy avocado slices, a squeeze of lime juice and fresh cilantro these are pretty irresistible.
We’re HUGE black bean fans. If you look in my pantry you’ll find at least 3-4 cans of black beans at all times. They’re perfect to toss into our favorite turkey taco filling, make bean burritos, vegetarian quesadillas, or even to add to salads. I could wax poetic about black beans for days but I’ll spare you.
Naturally when it was time to choose a base for my veggie burgers it was no contest that it would be black beans. These patties are so incredibly flavorful. They’re seasoned with McCormick’s Cuban Seasoning (of which I am obsessed with. Obsessed.) onion, red bell pepper and a little filler (aka breadcrumbs) to hold them together. AND they’re baked not pan fried. Talk about healthy. But all that doesn’t mean a thing if they’re not tasty but we don’t have to worry about that because these are.
My meat and potato loving brother-in-law happened to be visiting the day I made these. He tried them (of course I didn’t mention they were meatless) and pretty much licked the plate. And yes he was shocked when I told him they were black bean veggie burgers. No meat. At. All. He typed the recipe into his phone and made them the same weekend. See. Tasty.
- 1 can (15.5 oz) black beans, drained, rinsed
- 1 tablespoon Cuban seasoning
- 1/2 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 cup plain bread crumbs
- 1 egg
- 4 burger buns, split
- 1 medium avocado, pitted, peeled and sliced
- 1 lime, cut into wedges
- Fresh cilantro, if desired
1. Heat oven to 375°F. Spray cookie sheet with cooking spray.
3. Shape mixture into 4 patties, each about 4 inches in diameter. Place on cookie sheet.
4. Bake 10 minutes; turn over. Bake 5 minutes longer.
5. Place patties on bottoms of buns. Top each with 2 slices avocado, a squeeze of lime juice, cilantro and top of bun. Serve with lime wedge on side.