This weekend Luke and I went to Ohio for my bridal shower. It was so nice to spend time with our family and friends, and we got a TON of great presents off our registry (I’ll never get sick of opening presents!).

One present in particular was used to create this week’s Sunday night supper- a food processor! I’ve been dying for a food processor since so many great recipes require one- pesto, salsas and even homemade granola bars.

I was craving Black Bean Burgers for some reason. I really love the spicy flavor, unique texture and filling qualities of these vegetarian burgers. I also wanted to test out my new processor, which is needed for this recipe.

Basically you just mash up a 16 oz. can of black beans so most of the beans are “mushy.” Then I threw 1/2 a green pepper, 3 peeled garlic cloves and 1/2 and onion into the food processor until they’re finely chopped.

In a separate bowl I mixed one egg, 1 tablespoon each of chili powder, cumin and hot sauce. Then I added 3/4 cup of Italian bread crumbs to thicken it a bit.

I strained the beans and onion/garlic/pepper mix to get rid of the extra water before mixing everything (beans, onion mix, and egg/breadcrumb mix) together.

While my grill pan heated up to medium/high heat, I formed patties out of the mixture. It was a bit sticky/soft, so don’t be alarmed if you can’t make perfect patties. Once I threw them on the grill that held together fairly well.

We topped ours with whole-grain flat bread buns, onion, cheese, mustard and ketchup.

For a side, I whipped together a Mexican salad with iceberg lettuce, Mexican cheese, tomatoes, canned corn and jalapeno peppers.

I also used my processor a second time to make homemade chipotle dressing. This dressing is really easy and delicious with a ton of chipotle kick. I like to make a batch of it and keep it around all week for salads.

 All it takes is 1/2 a packet of Ranch dressing mix, 1 1/2 cups light sour cream, pureed chipotle peppers (this is where you need the food processor),  juice from one lime and 1 tablespoon cumin. Just mix, refrigerate for a 1/2 hour and enjoy!

This meal was a great way to mix in some vegetarian eating into our diet. The burgers were crisp on the outside and soft on the inside with lots of onion, garlic and spicy flavor. The chipotle dressing also had a nice kick to off-set the cold iceberg lettuce.

I definitely recommend you guys try this recipe out! If anything, it would be a nice offering at a barbecue this summer.