Next time you hit the freezer aisle, we beg you not to settle for a package of veggie burgers. (Do you actually enjoy eating frozen disks of disappointment? No? OK then.) Instead, work your way through the grocery store and grab the ingredients to make our black bean burgers. We prefer a well-seasoned bean base, which is filling and full of flavor, and a classic ketchup-mustard topping. (But really, anything goes in terms of condiments.) If you must fill that void in your freezer, then store these patties to have on hand for Meatless Mondays.
1 tablespoon olive oil
½ red onion, minced
1 garlic clove, minced
One 14-ounce can black beans, drained
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon hot sauce
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 tablespoon steak seasoning
1 egg, lightly whisked
¾ cup panko bread crumbs, plus extra
4 buns, halved
½ red onion, thickly sliced
Ketchup, for garnish
Mustard, for garnish
1. Make the Burger Patties: Heat the oil in a medium skillet over medium heat. Add the minced red onion and garlic, and sauté until translucent, 3 to 4 minutes. Transfer to a bowl to cool slightly.
2. In a large bowl, mash the black beans with a fork. Add the Worcestershire sauce, Dijon mustard, hot sauce, garlic salt, pepper and steak seasoning; mix well to combine. Stir in the cooled onion mixture.
3. Fold in the egg and then the bread crumbs, mixing until fully combined. If the mixture seems loose, add up to another ¼ cup bread crumbs.
4. Divide the mixture into 4 equal portions and form into patties.
5. Lightly grease a grill pan or large sauté pan with nonstick spray. Heat the pan over high heat. Add the patties to the pan, then reduce the heat to medium-low. Cook the patties until they’re well browned on both sides and heated through, about 4 to 5 minutes per side.
6. To Finish: Transfer the patties to the buns, then garnish with slices of red onion, ketchup and mustard. Serve immediately.