Black Bean Burgers with Spicy Pico de Gallo Recipe
A fabulous spicy vegetarian recipe. You can adjust the size and turn it into a mouthwatering appetizer. Serve with pico de gallo. You can omit the egg and use aquafaba for a vegan option.
Ingredients
- 2 cans black beans , drained and rinsed
- 1 onion medium, finely diced
- 2 garlic cloves minced
- 2 tablespoon cilantro chopped
- 1 jalapeno small, cored, seeded, and diced
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- ⅛ teaspoon allspice
- 1 egg beaten, or ⅓ cup aquafaba
- ½ cup chickpea flour
- 3 tablespoon olive oil for pan frying
Pico de Gallo
- 3 Roma tomatoes diced
- 1 onion small, diced
- 1 jalapeno cored, seeded and diced
- 2 tablespoon cilantro chopped
- 1 teaspoon red wine vinegar
- ¼ teaspoon chili powder
- 1 teaspoon lime juice
- 1 dash sugar
Instructions
- To make the "burgers": In a food processor, place beans, onion, garlic, cilantro and jalapeno. Pulse a few times until you have a thick dough-like texture. Add in the cumin, chili powder, allspice, egg,(aquafaba) and chickpea flour and pulse again until well mixed, but you want to have a chunky texture, not a puree. Place mixture in a bowl and chill for about 20 minutes.
- Shape into 4 patties. Place the patties on a place and refrigerate for 30-45 minutes to allow them to firm up. ( Resting time.)
- While the patties are resting make the pico de gallo. Place all ingredients in a bowl and mix. Refrigerate until ready to use.
- Once the patties are firm and ready, remove them from the refrigerator. Heat olive oil ( enough to cover the bottom of the pan) in a non-stick skillet and quickly pan fry for about 5 minutes on each side.
- Serve on a bun or greens and top with pico de gallo.
Nutrition
Calories: 376kcalCarbohydrates: 47gProtein: 17gFat: 13gSaturated Fat: 2gCholesterol: 40mgSodium: 58mgPotassium: 820mgFiber: 14gSugar: 5gVitamin A: 1010IUVitamin C: 19.6mgCalcium: 80mgIron: 4.8mg
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