Spicy Black Bean Burgers

When I suggested black bean burgers for dinner this week, Tony was a little skeptical. Luckily this spicy variation was able to satisfy both of our tastes. There's some room for variation to add in seasonal veggies. Next time might include shredded zucchini or carrots. There's always room for hidden vegetables

Spicy Black Bean Burgers
makes 4 massive burgers or 6 normal sized burgers

1 can (16 ounces) of black beans, rinsed and drained
1 bell pepper (we used red), finely chopped
1/2 onion, finely chopped
3 cloves garlic, minced
1 egg
1 tbsp red pepper flakes
1 tbsp ground cumin
1 tsp rooster sauce (Sriracha chili sauce)
1/2 cup bread crumbs

Preheat oven to 375. Spray a cookie sheet with vegetable oil.

In a medium bowl, mash the black beans until thick and pasty. It looks kinda gross at this point, but I promise it works out.

Stir in the bell pepper, onion, and garlic.

In a separate bowl, mix the egg, red pepper flakes, cumin, and rooster sauce. Stir into the bean mixture.

Mix in the bread crumbs. The mixture should be sticky, but hold together. Divide the mixture into four patties on the prepared baking sheet.

Bake about 12 minutes on each side, about 25 minutes total. Place on a bun or eat plain. Sriracha on the bun adds a little extra kick. Enjoy!