Veggie burger recipes made with black beans are probably my favorite. I love the rich texture of the beans, and the dark color makes the finished burger look totally realistic-- very meat-like! This black bean burger recipe is one of the best I've ever tried. With Mexican spices and topped with salsa and avocado, its rich, "meaty," and full of flavor.

This recipe makes a lot-- either 10 small burgers or 7-8 medium ones. But they freeze well, and you'll definitely be excited to eat any leftovers!

Ingredients:
1 C. minced red onion
1 C. chopped bell pepper (combination red and green)
1 minced jalapeño pepper
1 1/2 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. salt
2 cloves garlic, pressed or minced
1 (15 oz) can black beans, undrained
1 1/4 - 1 1/2 C. dry breadcrumbs
1/2 C. corn chips, crumbled
2 tbsp. chopped fresh cilantro
1 tbsp. lime juice
olive oil, as needed

Garnish:
Sliced pepper jack (or cheddar) cheese
Fresh salsa, as needed
Avocado slices

Instructions:
1. Saute onion, bell pepper, jalepeño, and garlic in a lightly oiled skillet over medium heat until tender.

2. Stir in chili powder, oregano, cumin, and salt. Cook 1 minute.

3. Add beans and heat through.

4. In a large mixing bowl, combine bean/veggie mix, breadcrumbs, corn chip crumbs, cilantro, and lime. Stir to combine.

5. Remove about one cup of bean mixture and place it in a food processor or blender. Blend until smooth. Returned pureed mixture to mixing bowl.

6. From mixture, create 7-8 veggie burger patties about 4 inches across.

7. Cook patties in a lightly greased skillet about 4 minutes each side, until lightly browned and warmed through.

8. Serve on a bun with pepper jack cheese, fresh salsa, and avocado slices.