Black Bean and Potato Veggie Burgers recipe

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Ingredients

4 baked potatoes
1 (15 ounce) can black beans, rinsed and drained
½ onion, finely chopped
½ carrot, grated
½ green bell pepper, finely chopped
6 mushrooms, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon hot sauce
salt and ground black pepper to taste
3 tablespoons olive oil, divided

Nutrition Info

207.5 calories
carbohydrate: 34.2 g
cholesterol: : -
fat: 5.8 g
fiber: 6.9 g
protein: 6.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 273.6 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mash potatoes and black beans together in a large bowl, removing any large pieces of potato skin if desired. Mix onion, carrot, green pepper, mushrooms, and garlic into potato mixture with a fork, mashing until well-mixed.

  2. Stir Worcestershire sauce, cumin, chili powder, hot sauce, salt, and black pepper into potato mixture. Form mixture into 8 patties.

  3. Working in batches, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook patties in hot oil until golden and set on the bottom, 4 to 5 minutes, flip each burger and cook until golden and hot throughout, about 4 minutes more.

Recipe Yield

8 veggie burgers

Recipe Note

The hubby and I are trying to eat less meat, more veggies. These hold together very well, have good flavor and are very moist. After the first bite the hubby asked me to write down the recipe before anything was forgotten. I look forward to seeing the tweaks people will make to improve on a good base. Enjoy!

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