Black Bean Burgers with Caramelized Onions
Don’t like traditional burgers? I got you covered. Making your own bean burgers does take an extra step than buying them from the store. But unlike most store-bought versions, you can pronounce every ingredient and black beans are the bulk of what’s in here.
PREP TIME
15 minutes
COOK TIME
10 minutes
INGREDIENTS
22
Serves: 6
Ingredients
- 29 oz29 oz29 oz Black Beans, (one can)
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Extra Virgin Olive Oil
- 111 Green Bell Peppers, diced
- 2 oz2 oz2 oz Shiitake Mushrooms, (about 1/4 cup)
- 1/41/41/4 Yellow Onion
- 2 cloves2 cloves2 cloves Garlic
- 1 Tbsp1 Tbsp1 Tbsp Adobo Sauce
- 1 Tbsp1 Tbsp1 Tbsp Worcestershire Sauce
- 1/2 cup1/2 cup1/2 cup Panko Bread Crumbs
- 1/2 tsp1/2 tsp1/2 tsp Paprika
- 1/4 tsp1/4 tsp1/4 tsp Ground Cumin
- 1/2 tsp1/2 tsp1/2 tsp Chili Powder
- 3/4 tsp3/4 tsp3/4 tsp Kosher Salt
- 111 Egg
- 6 pieces6 pieces6 pieces Provolone Cheese
- 1 cup1 cup1 cup Onion, caramelized (see below)
- 666 Gluten-free Buns, or regular buns
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 222 Vidalia Onion, sliced thinly
- Kosher Salt
Toppings
Caramelized Onions
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350. Spread out beans onto a foil-lined baking sheet. Bake for 15 minute to dry out.
- Saute pepper, mushrooms, onion, garlic until soft. Then put in food processor and add in remaining ingredients. Pulse until somewhat mixed.
- Form into 1/2 cup patties (about 4-5).
- Heat a non-stick oven-proof skillet over medium heat (if you don’t have open proof, no worries- just transfer to a baking sheet when baking). Spray pan generously with oil.
- Place patties onto pan- it should sizzle immediately. Cook until the bottom side is brown, about 2 minutes, then flip for another 2 minutes.
- Place pan in the oven until falafels are fully baked inside, about 5-7 minutes. Serve.
- Heat the largest/widest saute pan you have over medium heat. Add in olive oil. It should generously coat the bottom of the pan.
- Once the pan is hot, add in the onions. It's okay if they stack a bit- they will very quickly reduce in size.
- Continue to saute over medium heat, stirring occasionally (stir more often if there's a lot of stacking going on), until they are a bit beyond "beginning to brown".
- Once they are brown, turn down the heat and continue to saute at low heat for about 10 ish minutes, until wilted and reduced in size. Set aside to slightly cool before using. These store in the fridge in an airtight container for about 5ish days, although I try to use within 3.
Caramelized Onions
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My Notes:
About This Recipe
Show nutritional information
Entrées Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 825 |
| Fat: | 23 g |
| Carbohydrates: | 121 g |
| Protein: | 38 g |
| Cholesterol: | 25 g |
| Sodium: | 1220 mg |
| Fiber: | 23 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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