I am really super pleased with how these came out, and am quite pleased to have almost a week’s worth of them to eat. Gochujang is really just my go-to for everything now, I think! I didn’t even put ketchup on them, because I wanted to taste the burger more, and I LOVE ketchup!

Ingredients:

• 2 14 ounce cans black beans, divided, drained and rinsed
• 1 medium onion, roughly chopped
• 3 cloves garlic
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 tablespoon gochujang
• 1/2 teaspoon salt
• 2 eggs
• 1-2 cups breadcrumbs, divided (gf if needed)

Preheat oven to 350 degrees. Line a sheetpan with parchment, or foil and grease.

Combine 1 can of the black beans, the onion, garlic, chili powder, cumin, gochujang, and salt in a food processor, and process until smooth.

Transfer to a large bowl, then stir in the remaining can of beans, the eggs, and 1 cup of the breadcrumb, until combined.

Add the remaining bread crumbs, 1/4 cup at a time, until the mixture holds together and forms patties.

This is actually just over a cup, to finish off an open container I had.

Form the mixture into large 6 patties and place on the prepared pan.

These are large burgers!

Bake 20-25 minutes, until the surface looks browned and dry, and the patties are firm.

Serve right away, or let cool to room temperature and then freeze. Thawed patties can be reheated in a skillet, on a grill, or in the oven.

Black Bean Burgers

Adapted from Half Cup Habit.

• 2 14 ounce cans black beans, divided, drained and rinsed
• 1 medium onion, roughly chopped
• 3 cloves garlic
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 tablespoon gochujang
• 1/2 teaspoon salt
• 2 eggs
  
• 1-2 cups breadcrumbs, divided (gf if needed)

Preheat oven to 350 degrees. Line a sheetpan with parchment, or foil and grease.

Combine 1 can of the black beans, the onion, garlic, chili powder, cumin, gochujang, and salt in a food processor, and process until smooth. Transfer to a large bowl, then stir in the remaining can of beans, the eggs, and 1 cup of the breadcrumb, until combined. Add the remaining bread crumbs, 1/4 cup at a time, until the mixture holds together and forms patties.

Form the mixture into large 6 patties and place on the prepared pan. Bake 20-25 minutes, until the surface looks browned and dry, and the patties are firm. Serve right away, or let cool to room temperature and then freeze. Thawed patties can be reheated in a skillet, on a grill, or in the oven.