My Favorite Black Bean Burgers

Black bean burgers. How I love thee. I've never have store-bought (they're super expensive, and I am suspicious of the ingredients), only homemade. And baby, they are good. I've decided to share the recipe with you. Because I only use bread crumbs to thicken the burgers, they are easiest to work with when frozen, or at least refrigerated.

My Favorite Black Bean Burgers

adapted from vegetarian.about.com

1 (15 oz) can black beans, drained

1 medium onion, diced

2 slices of bread, crumbled

1 tsp. garlic powder

1 tsp. onion powder

dash of cinnamon

Other seasonings: cumin,  paprika, salt, pepper

oil for frying

Saute onion with olive oil for 3-5 minutes until soft. Mash beans with a fork (if you have a death-wish), or  puree in food processor (I use my Ninja Chopper, which I love; Ninja Master Prep Pro (Google Affiliate Ad)). Combine beans, onions and seasonings (I add about three dashes each of cumin and paprika) in a large bowl. Mix well. Add bread crumbs until the mixture is fairly thick.You may have to add more bread, depending on the size of the slices used.

Refrigerate mixture for at least an hour. Form bean mixture into patties, approximately ½ inch thick, and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy! If you are making these for only one or two people, you can freeze the patties between wax paper in ziploc bags. Otherwise, you can store the mixture in the fridge for a few days.