Eating vegetarian and vegan is challenging with food allergies. I am on a constant search for Allium, Gluten and Soy Free veggie burgers, so far to no avail. Here’s one I created using the leftover black bean side dish from the Mexican dinner recipes. Necessity is the mother of invention as they say. I was invited to a Vegetarian cookout on spur of the moment. I had the leftover black bean side dish in my fridge so I added a ½ cup of gluten free bread crumbs and formed it into patties. I brought them and made sure to cook them in a freshly washed frying pan to avoid cross contamination. Viola! Delish and safe black bean burgers.
Ingredients:
- 1 Can Black Beans
- 1 tsp Oregano
- ½ tsp Healthy Salt (Himalayan or Sea Salt)
- ¼ Cup of PACK’s Salsa
- ½ Cup Gluten Free Bread Crumbs (like Kikkoman Panko Style)
- 1 Tbsp Olive or Avocado Oil for Grilling
Directions:
Step 1: Add beans, salsa, oregano and salt to a small saucepan and cook over a medium heat until it boils. Reduce heat and let simmer 20 minutes until it thickens. Stir frequently so it does not burn or stick.
Step 2: Let black bean mixture cool. Add the gluten free bread crumbs and form into 4 patties. If they are not keeping their form, try refrigerating the mixture before forming into patties or add a little more bread crumb.
Step 3: Heat a cast iron skillet or frying pan over medium heat. Add oil and cook patties on both sides until browned and heated through.
Top with your favorite ingredients. I like avocado and sautéed mushrooms!
