Black Bean Taco Burgers

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Hi, friends! Hope your day is going well! Nothing too exciting going on here. The sun is finally starting to peek out from behind the clouds - it's been gloomy most of the day. While it's a little cooler than I'd like, I think the weather will be perfect when Evan and I head out on our run in a bit. 

So I posted some veggie burgers not too long ago, but I've been searching for a stellar veggie/black bean burger ever since then. The oat ones were delicious, but they were very moist and kept falling apart while I tried to form them into patties. 

After searching and searching online, I decided to just tackle the problem myself and combine various recipes.

Because we have carrots up the wahzoo, I knew I wanted to incorporate them into a black bean burger. 

A lot of the black bean burgers that I found online called for the addition of cumin. While I'm a fan of the spice, personally I think it can be a little overwhelming on it's own. I decided to add in some taco seasoning to achieve a well-rounded spice balance (if that makes sense!).

These burgers were flippin' amazing! They packed great flavor and great texture. They were super easy to make - not messy at all. Enjoy!

Black Bean Taco Burgers
Inspiration: every black bean burger recipe on the web :)

1 - 15 ounce can of black beans, rinsed & drained
1 medium carrot
1 small onion
2 garlic cloves, peeled
2 eggs
1 tablespoon taco seasoning
2/3 cup bread crumbs

Preheat oven to 375 degrees.

After rinsing the black beans, dry completely on paper towels. In a medium bowl, mash the beans with a fork or potato masher to make a thick paste - don't worry about mashing until completely smooth. In a food processor, add the carrot, onion and garlic. Process until finely chopped. Add the veggie mixture to the black beans - stir to combine.

In a small bowl, whisk the eggs with the taco seasoning. Add to the bean mixture, along with the bread crumbs. Stir until everything is nice and sticky. Form into four patties and place on a baking sheet.

Bake for 20 minutes, flipping halfway through. Serve with avocados, tomatoes, cheese, sour cream (or plain Greek yogurt) - and enjoy!

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