Top these tasty, spicy, vegetarian burgers with your favorite toppings. Any extra patties can be frozen, unbaked, for up to 3 months.
Sun Oven Baked Black Bean Burgers
2 cups previously cooked black beans, drained
1/2 bell pepper, seeded and cut into pieces
1/2 onion, quartered
3 cloves garlic, peeled and roughly chopped
1/2 teaspoon salt
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon chipotle hot sauce
1/2 cup bread crumbs
Set Sun Oven out to preheat. Line a baking rack or sheet with parchment paper or a silicone baking mat, lightly coat with cooking spray; set aside.
Put the beans in the a food processor and pulse until they resemble a coarse meal. Transfer the beans to a large bowl. Process the bell pepper, onion, and garlic on pulse until finely chopped. Mix the vegetable mixture into the beans. In a small bowl, whisk together the egg, salt, chili powder, cumin, and hot sauce. Mix the egg mixture into the beans. Stir in the bread crumbs, a little at a time, until the mixture holds together (you may not need to use all of them). Use your hands to form four patties and place them on the prepared baking rack. Bake in the Sun Oven, turning once, for approximately 40 minutes (20 minutes per side).