Awesome Black Bean, Black Olive, and Couscous Burgers (baked, freezeable)

We love a good Black Bean Burger around here, seven-year-old boy included. I make many variations and make bigger batches than I need so I can freeze them. Usually I bake first then freeze, but with this one I am experimenting with freezing uncooked. So far so good; I took two out today and baked them and we loved them!

Froze them on wax paper and then when set, I put them in a freezer bag with wax paper separating them

I haven’t yet told the little man that there were olives in his burger. Maybe I won’t tell him at all; kids are funny and he might decide he didn’t like them after all, or become suspicious of everything I put in front of him. Hmmm. Anyhoo, these were really delicious and filling and I am glad to have another six in the freezer for a rainy day!

Oh yes! Black Bean Burliness!

Black Bean Burgers with Couscous and Black Olives

1 Tbs extra virgin olive oil

1/2 Cup onion, chopped fine

¼ Cup green cubanelle (Italian cooking) pepper, diced

3-4 cloves garlic, chopped

1 Tbs cumin powder

1 Tbs Adobo powder

20 pitted black olives, chopped

2 Cups beans (soaked) or 2- 15 oz. cans, rinsed and drained

½ tsp salt

1/2 Cup fine (not Israeli) couscous (you could use two Cups prepared quinoa instead)

2 eggs

(optional ¼ Cup white flour)

Preheat oven to 375°. Line a rimmed baking sheet with foil and grease lightly.

Warm oil in a large skillet at medium-high until rippling. Add onion and coat, then lower heat to medium, add green pepper, and sauté until translucent and tender, about 5 minutes. Add garlic and sauté another minute, followed by cumin and cook another minute.

You may want to add beans to skillet for further cooking and softening (add ¼ Cup water at a time for greater tenderness).

In a bowl, mash beans into a thick paste (use a fork, potato masher or ricer). Add cooked vegetables, egg, couscous, and olives and season with salt (and pepper if desired). Shape into four generous burgers (or eight small ones) with your hands (don’t mess with it too much). If you find it much too wet, mix in the optional flour and then place on baking sheet and bake for 10 minutes on one side, 10 on the other and then a five on the first side. Serve with thinly sliced red onion, sliced avocado, sliced tomato and Sweet Roasted Red Pepper Dipping Sauce,  and Hot, Cheap & Easy’s number one post ever: Sauteed Onions and Mushrooms Burger Topper Extraordinaire if desired.

Tags: black bean burgers, cooking, food, freezeable veggie burgers, olives, recipes