I still have one more post to put up with pictures from my trip to Europe, but first a little detour back into recipe-land. Since it is Memorial Day weekend and the unofficial start of summer I thought a burger recipe was fitting. While it's not a real burger, this still a great meal idea to keep in your back pocket for days when meat is not on the menu. I saw this recipe recently while watching an episode of America's Test Kitchen online and I knew I had to make it soon.
I really like a good veggie/bean burger and so was very happy to see that this recipe was actually quite simple and used ingredients that I almost always have on hand. So often it seems that veggie burgers have a million ingredients, several of which I don't usually keep at home so I was happy about this. All I had to do was soak a pot of beans and make a quick stop to the store to pick up some cilantro and I was all set to whip up a batch of these delicious and versatile black bean burgers. If you're looking for a simple recipe to cure that (veggie) burger craving give this one a try. It's sure to be a winner, it certainly was in my house.
These burgers have good flavor and a good texture. They did not turn out "mushy" like so many veggie burgers, but were nice and firm and held together well. I also made a little chipotle yogurt sauce using canned chipotles in adobo mixed with a little Greek yogurt. You can always use mayo instead of the yogurt, that is what they did on the show. I topped the burgers with this sauce and a few slices of avocado and it was delicious. I think a nice slice of cheddar cheese would also be wonderful.
These burgers are great to make ahead for a quick meal when you don't have a lot of time to cook. Full of spices and aromatics, the prep work is done so you don't need to spend time chopping and adding flavor on a busy night. Just grab a pre-made patty and you're set. Great as a burger, but also in a wrap, on a tortilla, broken into chunks and mixed with a little yogurt or sour cream as a black bean version of chicken salad, or used to top a pizza. These little guys are versatile and delicious, if you've never made a black bean burger before, this is the place to start.
Black Bean Burgers
Adapted from America's Test Kitchen
- 1 can black beans, or 4 1/2 ounces dried black beans boiled until tender (about 1 1/2 cups total, cooked)
- 1 egg
- 1 tablespoon flour
- 2 scallions, sliced thinly
- 1 1/2 tablespoons cilantro, chopped finely
- 1 clove garlic, minced
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/8 teaspoon cayenne (optional)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons bread crumbs
- 1 tablespoon coarse cornmeal
- Cheese, avocado, sprouts for topping (optional)
Line a baking sheet with a couple of layers of paper towels. Drain and rinse black beans lay in an even layer on the paper towels. Set aside to dry for 15 minutes.
Meanwhile, in a medium sized bowl, whisk the egg. Add the flour and whisk until no more lumps are visible. Add the scallions, cilantro, garlic, cumin, coriander, cayenne, salt and pepper and whisk to combine. Set aside.
Place the bread crumbs, cornmeal, and beans in a food processor. Pulse 5-6 times until a coarse mixture forms. It should be fairly dry. Add the bean mixture to the bowl with the egg mixture. Stir to combine everything evenly. It will be fairly wet.
Place bean mixture in the fridge for at least 1 hour, up to 24 hours, to firm up. When ready to form patties, shape mixture into 4 uniform size round patties of even thickness.
Heat a large frying pan over medium to medium-high heat. Add a tablespoon or two of olive oil. Place the patties in the frying pan and cook on one side until golden brown, 6-8 minutes. Flip patties with a spatula and cook on second side for another 6-8 minutes or until well browned. Remove from pan. Serve with your favorite toppings.