Black Bean Burgers, Take II

For the first day in weeks there is no clouds overhead and no threat of rain. Nico, Ditty, and I are sitting out on the balcony, soaking up the sun. Ditty made her first venture onto the balcony a few weeks ago and now she never wants to come back inside. I was a little hesitant to bring her out here at first because I had visions of her doing a swan dive over the railing (so far so good). She loves it out here! She can chase bugs, eat my plants, and give mommy a heart attack when she climbs between the bars of the railing. Unfortunately, Ditty thinks this is her balcony though and she won't let Ocho come out with us.

An old favorite made it's way to the dinner table again last night -black bean burgers. I am not sure how many times I have made my black bean burgers since I came up with the recipe, but it's been several. As I have said before, if I make something repeatedly, you know it must be good. (I'm one of those people who doesn't like making the same recipes twice. Unless it's really good, of course) I did alter the recipe a little, but the end result was just as tasty as the original version. I thought I'd share the alternate version of my recipe with you, in case anyone else would like to spend the rest of their summer eating black bean burgers like me.

Black Bean Burgers II


1 can black beans, rinsed and drained
3 tablespoons finely minced onion
2 cloves garlic, minced
1 tablespoon ketchup
1 tablespoon light soy sauce
2 tablespoons olive oil, separated
1 tablespoon paprika
1 tsp ground cumin
salt & pepper, to taste
1/2 cup panko bread crumbs

Follow the same directions in the original recipe. (Note: Use 1 tablespoon olive oil in the burgers; Use the other tablespoon in the pan when cooking the burgers)

We served the burgers with corn on the cob and a big spinach salad with lots of veggies. Nico enjoyed dinner too. He loves when we have corn for dinner!