Katie's Black Bean Burgers

Hi all! Todd and I love to eat a lot Mexican inspired dishes. One of our favorites is homemade black bean burgers that are very easy to make. Each time I make them, I tend to improvise, as I'm missing an ingredient, or want to add a little something extra. :) I think the key to helping the patties hold their shape is to finely chop all of the ingredients and to avoid flipping them in the pan too soon.

*On a side note: At home, we only eat sprouted wheat bread, (Ezekiel or Genesis Bread), wraps (Ezekiel or Alvarado Street Bakery), and English muffins, so when a recipe calls for bread crumbs, I toast the Genesis bread until its crunchy and then toss it in the food processor. We also eat a lot of salsa and sour cream, and sometimes to jazz up the sour cream, I'll add some chili powder seasoning and little cumin.

Black Bean Burgers

• 1 can of black beans rinsed and drained
• 2 portobello mushrooms diced
• 1/2 green, red, or yellow pepper diced
• 2 stalks of celery diced
• 1/2 to 3/4 of an onion diced
• about 6 tbsp of bread crumbs (If you are making your own, I use two slices of bread)
• 1 egg
• 1 tbsp of worcestershire sauce
• 1 tbsp of honey mustard
• dash of chili seasoning (optional)
• garlic powder

1. Saute mushrooms, peppers, celery and onion until soft and translucent and then transfer to bowl and let cool for a few minutes.
2. Add worcestershire and honey mustard to the ingredients
3. Add black beans and mash the ingredients together
4. Add the seasonings and egg
5. Finally add the bread crumbs and form into patties
6. Add oil to the pan and cook on medium heat for about 5 min on each side

I garnish with sour cream, salsa, chopped tomatoes, scallions, and cilantro. I often serve them on a handful of fresh spinach and a scoop of brown rice. Enjoy!