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Southwest Black Bean Burger

At one point I had two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My ‘meat-lovin’ firefighter husband LOVES these and gets google-y eyed when I’m mixing them up. I brought these with me to the hospital I work at, any they have been offering them in the Cafe at lunch!
 


Southwest Black Bean Burger

INGREDIENTS:

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1 cup cooked brown rice
2 (16 ounce) cans black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
2 eggs
1-2 tablespoon chili powder
1-2 tablespoon ground cumin
1 tablespoon garlic salt
1-2 teaspoon hot sauce
2 cups dry bread crumbs, or as needed***

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DIRECTIONS:
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6-8 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

**I have also taken high fiber cereal and proccessed it into crumbs and used this instead of bread crumbs.

Nutrition Information:
Servings: 8 Patties with Bun

Calories: 440
Carbohydrates: 74gm
Fat: 8gm
Protien: 18gm

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