Homemade Black Bean Veggie Burgers - 3 pts. per patty

I used to eat Morningstar Farms' black bean burgers until I made these. These are unbelievably better and bigger than the frozen ones!

Prep Time: approx. 15 minutes

Cook Time: approx. 20 minutes

Makes 8 patties

Ingredients:

2-16 ounce cans black beans, drained and rinsed

1 green bell pepper, finely chopped

1 onion, finely chopped

6 cloves garlic, minced

2 eggs

2 tablespoons chili powder

2 tablespoons ground cumin

2 teaspoons chili sauce

dash of hot sauce (I use Texas Pete)

1 cup bread crumbs

Directions:

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

2. In a medium bowl, mash black beans with a fork until thick and pasty.

3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.

4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together.

6. Refrigerate the mixture for about 10-15 minutes. (The original recipe doesn't call for this step, but I've noticed it helps the burgers to stay together. They tend to fall apart if you don't.)

7. Divide mixture into four patties.

8. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. (I usually bake them a little longer, again so they'll stay together. I've found that when you refrigerate them and cook them a little longer, they stay together nicely instead of falling part.)