Black Bean Veggie Burgers

Chris found this recipe on Allrecipes.com one day when we ran out of my veggie burgers from Costco. As it turned out I like these better than the Costco ones so now they're the only ones I eat.

Black Bean Veggie Burgers

2 (16 oz) cans black beans, drained
1 red/orange/yellow/green bell pepper, cut in to small pieces
1 large onion, cut in to small pieces
6 cloves garlic, peeled
2 eggs
2 tbsps chili powder
2 tbsps cumin
2 tsp Thai chili sauce or hot sauce
1 cup - 1 1/2 cups bread crumbs

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

In a food processor, finely chop the bell pepper, onion and garlic. Then stir in to the mashed beans.

In a small bowl stir together the egg, chili powder, cumin and chili sauce/hot sauce.

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

Divide mixture in to 8 to 12 patties, depending on the size of the patties you want.

You can cook the burgers immediately or put in the freezer to use when you need them.

To grill: Preheat outdoor grill to high heat. Lightly oil or spray PAM on a piece of aluminum foil and place patties on foil. Grill about 8 minutes on each side. Add a slice of cheese near the end of the 8 minutes on the second side.

*Note: Chris always sprinkles some Worscheshire sauce and a little salt on the burgers when he cooks them.

To bake: Preheat oven to 375 degrees. Place patties on a baking sheet lightly oiled or sprayed with PAM and bake about 10 minutes on each side.

To freeze: Place the patties on a cookie sheet lined with wax paper and once frozen remove from tray and place in a Ziploc until you're ready to use them.

Serve with avocado, grilled onions, tomatoes, and lettuce!

Enjoy!