Black Bean and Capsicum Burgers

    Black Bean and Capsicum Burgers

    77saves
    35min


    2837 people made this

    Black beans are a staple of many soups and stews in the Americas, however, if not available they are interchangeable with red kidney or pinto beans.

    Ingredients
    Serves: 4 

    • 1 (400g) tin black beans, red kidney or pinto beans, drained and rinsed
    • 1/2 green capsicum, quartered
    • 1/2 onion, halved
    • 3 cloves garlic, peeled
    • 1 egg
    • 2-3 teaspoons chilli powder
    • 3 teaspoons cumin
    • 1 teaspoon Tabasco sauce
    • 1/2 cup dried breadcrumbs

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 190 degrees C. Lightly oil a baking tray.
    2. In a medium bowl, mash choice of beans with a fork until thick and pasty.
    3. In a food processor, finely chop green capsicum, onion and garlic. Stir into mashed beans.
    4. In a small bowl, stir together egg, chilli powder, cumin and Tabasco sauce.
    5. Stir the egg mixture into the mashed beans. Mix in breadcrumbs until the mixture is sticky and holds together.
    6. Divide mixture into four burgers.
    7. Place on baking tray and bake in preheated oven for about 10 minutes on each side.

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    Reviews (9)

    by
    5

    Altered ingredient amounts. I love these burgers. Let me tell you how to keep them from falling apart, though. First, you must rinse the black beans and dry them off before mashing them. Second, you must strain the onion, garlic and pepper mixture through a fine strainer to remove any excess water. Third, if you add 50% more bread crumbs, it will hold much better. Also, I freeze mine and grill them frozen. Doing this has keep my burgers intact and my mouth happy! Also, I always follow the spice/hot sauce measurments pretty well, and I do not find it too spicy at all, and I find black pepper to be spicy! Hope this helps with the loose burger issue. - 29 Sep 2008

    by
    3

    Used different ingredients. Delicious and easy! I substituted red capsicum for green and used rolled oats instead of bread crumbs. I reduced cumin to 1 tsp and used 2 eggs. Following the advice of others, I blended everything in the food processor, beginning with onions, capsicums, and garlic, then oats, then eggs and spices, beans last. I chilled the mixture, then rolled (more like poured -- think thick muffin batter) onto waxed paper. I froze the burgers. To grill, I oiled some foil that I folded over burger. Perfect! My 13 yr old vegetarian daughter liked it better than store bought (me too!) - 29 Sep 2008

    by
    3

    Used different ingredients. One of the best dishes I made this month! You can substitute or add corn kernels to the burgers for more texture and flavour, but not necessary! Tastes very healthy since I baked them in the oven - no oil! This recipe made 4 good size patties. We ate them all up and I immediately made another batch to have for lunches. - 29 Sep 2008

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