Back of Go Meat-Free With Black Bean Burgers A couple of weeks ago I catered a dinner for a group of hungry hikers. The crew spent a Saturday trekking the 14-mile round-trip up and down Mount Diablo and the meal was the shining light at the end of the walk. My sister, the leader, requested that I prepare a hearty yet meat-free vegetarian meal that included black beans. Always up to the challenge, I decided to make black bean burgers. After scouring the web for an exciting recipe, I chose this Mexican-inspired one from Gourmet. Although I tweaked it a little, the final burger is meaty, satisfying, and incredibly scrumptious. I took the time to make fresh salsa and guacamole, but feel free to use store-bought substitutes. Whatever you do, don't leave out the condiments, they add to the burger's overall flavor. This makes a stellar vegetarian-friendly backyard dinner, so get the recipe, and . Black-Bean Burgers Modified from Gourmet Ingredients1 tablespoon olive oil 1/2 onion, diced 1/2 jalapeño pepper, seeded and diced 1 garlic clove, minced 2 (14-ounce) cans black beans, rinsed and drained 1/3 cup plain dry bread crumbs 2 teaspoons ground cumin 1 teaspoon dried oregano, crumbled 1/2 teaspoon cayenne 1/2 teaspoon chili powder 1/4 cup finely chopped cilantro 3 tablespoons vegetable oil 4 soft hamburger buns sour cream, salsa, guacamole, lettuce, for serving Directions Heat the oil in a saute pan over medium heat. Add the onions and cook taking care not to brown, until soft, fragrant, and translucent, about 8 minutes. Stir in the garlic and saute for 2 more minutes. Pour the beans, bread crumbs, spices, and cilantro into a larger bowl. Add the onion, garlic, and jalapeño mixture. Using your hands, mash and crush the beans until paste-like. Form mixture into 4 patties. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns with toppings. Makes 4 burgers. Information Category Main Dishes, Beans Cuisine Mexican View 4 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Comments GC00979 5 years Is it OK to substitute the bread crumbs for oats? partysugar 8 years Hey guys! Thanks for catching the recipe's mistake. I've updated it. The sauteed onion, jalapeño, and garlic mixture does get stirred in with the beans. mrsrazon 8 years Yum... that thing is a monster! I'm making it! jabberyjess 8 years @cheifdishwash... bacon makes everything better :) brownsugamama 8 years Can't wait to try this! chiefdishwasher 8 years Would it really be wrong to top it with .....bacon? nancita 8 years This sounds delicious. I love a good homemade veggie burger. fashionista119 8 years These sound great, but I'm wondering the same thing as Whiplash about the Onions and Garlic. I assume they go in the burger, but suppose they could be intended as a topping too... I have a great recipe using Pinto Beans, Cheese, Red Bell Pepper, Tortilla Chips and various Spanish/Latin spices. So yummy! Even my non-vegetarian Husband loves them! WhatTheFrockBlog 8 years I'm confused - where do the onions and garlic go after you've sauteed them? Into the bowl with the beans and spices? hinkey 8 years This sounds great! I'm gonna make this for my husband. mamasitamalita 8 years same, Yum! my sis is a veg and I'm gonna whip these up for sure!!! Food 8 years Yum! I am so totally making these for my vegetarian friends.