Use canned black beans or left-overs form Southwest Black Beans and Rice recipe to stretch your ground beef, and add nutrition to your burgers. These go nicely with or without a bun, and are best cooked on a flat-top or griddle. If you're using a grill, be sure it is well-oiled.
Place black beans in a large bowl and using a potato masher, mash them until there are just a few whole beans left.
2
Add ground beef and seasonings.
3
Using clean hands, mix together until the beans, beef, and seasonings are well blended- as if you were making meat loaf.
4
Divide the mixture into 6 portions, and make a patty out of each one.
5
Cook patties on a well-oiled griddle, or grill. Season with a little extra salt and pepper before you turn them.
6
After you have turned the patties over and the 2nd side is mostly cooked, sprinkle each patty with grated Cheddar or Cojack cheese. Make a foil tent over the top of the griddle, to help the cheese melt. When cheese has melted, remove from heat and let the burgers set for a couple minutes before serving.
7
Black Bean Burgers are great served in whole wheat/whole grain pitas, sandwich thins, or hamburger buns. Garnish with lettuce, red onion, tomato, and avocado or guacamole.
