Roxanne’s Take on the Black Bean Burger


After reading at least 5 different black bean burger recipes I decided to try my luck at making my own version…and if I dare say so it turned out pretty darn good.

Roxanne’s Take on the Black Bean Burger

1 roasted poblano pepper

1 can black beans (drained and rinsed)

1/2 cup (raw) mung beans–cook as directed and add all once fully cooked

4 green onions

1 red bell pepper

2 large portabella mushrooms

1 1/2 tsp minced garlic (heaping)

1 1/2 tsp ground cumin

1/2 tsp paprika

Fresh cilantro (20 full sprigs or so)

Fresh ground black pepper to taste

1 1/2 tsp sea salt

1/2 tsp crushed red pepper

1/4 cup natural pine nuts

2 tbsp toasted wheat germ

1 1/2 cups quick oats

1 1/2 cups plain Panko

Take your 1/2 cup of mung beans, clean and rinse then cook until soft.  Roast your poblano pepper…we use a gas stove so I just roasted mine right over the flame until nicely charred, once it cooled I gently peeled off the thin layer of skin and took out all seeds.  Place poblano pepper, rinsed black beans, cooked mung beans, green onions, red bell pepper, portabella mushrooms, pine nuts and all seasonings & herbs in food processor and combine until smooth.  Pour mixture into a mixing bowl and add wheat germ, oats and Panko.  Once combined together cover with seran wrap and place in refrigerator for half an hour or longer (technically you do not need to do this).  Patty mixture out into the size burgers you prefer and cook over medium/high heat in a small amount of olive oil until heated through and crispy on the outside.  We prefer nice big burgers so recipe made 8 large burgers (well, we made 4 and then froze the other half of the recipe for a later date).


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