Recently, I picked up a bottle of banana ketchup, which is supposed to be a healthier alternative to regular ketchup, and I’d been itching to use it. Since I was all hamburgered out from all the bbqs this summer, I thought it might be a good idea to try my hand at a vegetarian recipe, like black bean burgers. And bean burgers stayed consistent with my theme of healthier alternatives, so it seemed fitting to put these and my new ketchup together.
Black Bean Burgers (adapted from Kath Eats Real Food)
1/3 cup of black beans
1 tablespoon whole wheat flour
Barbecue sauce, to taste
Adobo seasoning, to taste
Salt and pepper, to taste
Combine and mash the beans and whole wheat flour with a fork.
Add the remaining ingredients and continue mashing.
Form a patty with your hands (the fun part!).
Coat a skillet or pan with cooking spray and place on medium high heat.
Place patty on skillet or pan and let sit for about 3-6 minutes on each side.
One thing that’s great about black bean burgers is that the seasoning possibilities are endless. Kath suggests using any or every pick of your favorite ingredients that include but are not limited to Worcestershire sauce, corn, chopped mushrooms, curry powder and chili powder. I improvised and used what I had at the time. Which meant slicing up the sliver of avocado that was left in the fridge from days before and using it as an add-on for my burger. The rest got mixed into a spinach salad dressed in olive oil and red wine vinegar. Damn, I did good.