It has definitely felt like summertime for quite a bit now around here so it’s kind of crazy to think that the official start to the season is still a few days away. I find it hard to believe since we have been sweating our tails off for well over a month now, but it’s true. Swimming pools, ice cold lemonade, ice cream cones, screaming children and more will fill the next several months. But the best part of all? The BBQs of course! Well, and the ice cream cones if you ask me!
My hubby, Anthony has never been a cook in any way, shape, or form. I always joke that he couldn’t cook a peanut butter and jelly sandwich if he tried. But when it comes to grilling, he is positive he is the master. And I won’t complain one bit about that!
We probably grill out at least 3 or 4 nights a week at our house. While Anthony is happy with a big piece of meat each and every night, that gets old to me. I am not a vegetarian but I don’t get a lot of my protein from meat and so that can be an issue when it comes to the grill. We pack on the veggies grilling everything from asparagus to zucchini but I also want something else.
I found a recipe for a black bean burger a while back and was instantly hooked. I started making a batch at a time and freezing each individually. That way I could pull one out on nights that I wanted something besides a piece of salmon or whatever else was on the menu. While I liked the recipe I was using, I wanted to add a bit more flavor and fun to a black bean burger. I threw this one together and now this Cilantro Lime Black Bean Burger is my new obsession. They really are so very easy to make and are also fairly versatile. I have cut one up and tossed it in a salad, eaten it as a traditional burger, crumbled it up and used it as “taco meat” and also just eaten it plain as the patty itself.
If you have certain dietary needs, this burger can be made gluten free, dairy free and egg free. One thing I also make sure is to buy frozen organic non-gmo corn. a LOT of corn in the USA is genetically modified and canned corn usually comes in a can with BPA in the lining. If you prefer a bit more kick to your burger, swap the chile out for a jalepeño instead.
So fire up the grill and get these burgers ready because summer is here!
- 2 cans (BPA Free) black beans or 4 cups black beans
- 1 green chile pepper, seeds removed
- 1/4 of small red onion
- 1/2 cup corn kernels
- 2 garlic cloves
- 1/3 cup cilantro
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp red pepper flakes
- Juice of 1/2 lime
- 1/2 cup bread crumbs (whole wheat or gluten free, panko crumbs will work as well)
- 1 egg or flax egg
- Sea salt and ground pepper to taste
- In a food processor, process the chile pepper, onion, and garlic until finely ground.
- Add in one can or two cups of black beans, cilantro, lime juice and spices. Process until a smooth, pasty consistency.
- Transfer the mixture to a medium sized mixing bowl.
- Add in the rest of the black beans, egg or flax egg, bread crumbs, and corn and stir until combined.
- Form into burger sized patties.
- Grill over medium low heat for about 4 minutes on each side.
- You can also cook these in a frying pan over medium heat until browned on each side.
- If mixture seems a bit too moist, add in extra bread crumbs.
- Depending on the size of the patties, this will make about 6-8 burgers.
- Feel free to freeze these as well.