Black Beans and Jalapeno Burgers

Salad (in some form) is an inseparable part of my weeknight dinner at home. Last night, I made mango-avocado salad and served it with spicy black beans and jalapeno burgers to make it a complete meal. The whole meal came together in less than 30 minutes and it was bombdiggity! The burger recipe is super versatile, I added whatever frozen veggies I had on hand. You can add vegetables of your choice and more jalapeno or paprika if you like your food spicier. I added some leftover cooked rice for binding, its totally optional. If you don’t have cooked rice, you can add extra breadcrumbs or an egg for binding. These burgers are cooked on medium heat for 3-4 minutes on each side so that they cook through and firm up.The burgers are so flavorful and filling that you won’t miss the buns or any other dressing/toppings. They are so easy to make and definitely healthier when you use your own organic and wholesome ingredients. I’m sure once you make these burgers at home you will never want to eat frozen veggie burgers again.

Ingredients
1 Can (8 Oz) Organic Black Beans, washed and drained
1/4 inch Piece of Jalapeno, minced
3/4 Cup Frozen Vegetables Medley (Carrots, Lima Beans, Green Peas, Corn)
2 Cloves Garlic, minced
1/2 Onion, chopped
1 Teaspoon Cooked Rice
1 Teaspoon Cumin Seeds
Few Mint Leaves, chopped
1 Sprig Cilantro, chopped
1 Teaspoon Cooking Oil
Salt to Taste
1-2 Teaspoons Breadcrumbs
Pinch of Paprika

Process

1. Thaw the frozen vegetable medley and drain, making sure that there is no moisture. (I just microwaved the veggies in a bowl for 40 seconds).
2. In a non-stick skillet, heat 1/2 teaspoon oil and add garlic, onions, jalapenos, salt and cumin seeds. Cook until the onion becomes translucent, approximately 1 minute on med- high heat.
3. In a blender, add black beans, rice, vegetables, and onion garlic mixture. Pulse for few seconds until everything is roughly mashed.
4. Take the mixture out in a bowl and add paprika, mint and cilantro. Add just enough bread crumbs for the mixture to hold together. I used less than a teaspoon.
5. Keep the mixture in the refrigerator for 10-15 minutes, if it is not holding well. I didn’t have to do that.
6. Divide the mixture into 6 equal parts and form burgers, approximately 3 inches in diameter. Use your hands to smooth out any jagged edges.
7. Heat the remaining 1/2 teaspoon oil in the same skillet over medium heat and cook the burgers for 3-4 minutes. Gently flip the burgers and cook for additional 3-4 minutes on the other side.
8. Serve the burgers at room temperature as desired.

Enjoy! 🙂