Black Bean Veggie Burgers

On Monday evenings, runners, walkers, kids in strollers and wagons, and the occasional dog  gather on the patio at Maynards Market & Kitchen in the refurbished train depot.  They follow a path through historic downtown Tucson, returning to the patio by 7 PM in time for prizes to be awarded – Meet Me at Maynards t-shirts, caps, and gift certificates.  Many of the restaurants offer discounts to participants, urging them to linger downtown.

My sister and I have made this our Monday night tradition lately; after the walk, we pick up a $4 black bean veggie burger in the market before heading home – my inspiration for this recipe.  Live music wafting over the patio, the occasion train roaring by, hanging out with like-minded souls who decided to leave the couch and get some exercise, it’s a great weekly event.  Thanks to the Southern Arizona Roadrunners for making it happen.

One of the things you’ll hear asked if you decide to join us is, “what do MMM athletes do on Monday night?”  The appropriate response is “GET OUT!!!”

I must admit that I’ve served store bought veggie patties in my home to vegetarians, but I think I’ll stick with these in the future – so much more flavor, and the most difficult part is washing the food processor.

Adapted from: Allrecipes

Ingredients

15 ounce can black beans (or 1 1/2 cups cooked black beans), drained
3 cloves garlic
1/2 onion, quarter
1/2 red bell pepper, quartered
1 egg
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon chili sauce
3/4 cup bread crumbs
vegetable oil

Directions

• Preheat oven to 425 degrees.
• Combine all ingredients except oil in food processor, run until well combined but not totally smooth.
• Line a cookie sheet with foil, brush with vegetable oil.
• Form the bean mixture into four patties.  I sat a 3-inch round (they’ll spread a little as they bake) cookie cutter on the sheet pan and used it as a form, filling and packing the bean mixture.  Smooth off the tops, lift off the cookie cutter.
• Brush the tops with oil.
• Bake 10 minutes, flip burgers, brush tops with oil, bake 10 more minutes.
• Serve on a bun with the usual burger condiments.