Black beans make the best veggie burgers. They are a delicious, nutritious, low-fat alternative to regular ground beef burgers. Their rich taste and meaty texture makes them a favorite among vegetarians and carnivores alike.... Corn, cilantro, cumin, and a little kick of cayenne give our bean burgers an irresistible hint of Tex-Mex style that is only improved by a slice of creamy avocado.
Combine the black beans, red onion, and eggs in a food processor. Blend until you have a chunky hummus-like texture, leaving some large or whole black bean pieces.
Transfer the black bean mixture to a bowl and combine with the remaining ingredients. Mix well. Form into 4 patties.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Drop the patties into the pan. (Do this in batches if you need, so as not to crowd the pan.) Cook for 5 minutes, then carefully flip and cook for another 5-7 minutes, or until golden and cooked through. Serve immediately on a whole-wheat bun with smashed avocado, tomato and lettuce.
If you’re not a fan of cilantro, try to use a mix of 2 tablespoons of chopped fresh parsley and 1 tablespoon of chopped mint.
These burgers will keep up to 3 days in the fridge, so they can be made ahead of time. After cooking, cool them on a wire rack, then refrigerate or freeze them. To defrost them, transfer them to the refrigerator for 3-4 hours, or run cold water over them until they are soft. When you are ready to eat the burgers, reheat in a lightly oiled skillet.