Black Bean Burgers
I picked this recipe to take a try at making some bean burgers from scratch. I am a fan of the bean burgers you can buy from the frozen section at the grocery store, they have a nice southwest flavor and make for an easy, quick weeknight meal. This homemade version is not as easy or quick, but it's got better flavor and I like knowing exactly what went into the patties. You could probably make some up and freeze them to turn into future easy/quick meals too. I did not try that this time, but I hope to next time. Zach and I both really liked this recipe and we will make it again. I liked the texture of the burgers. Leaving some beans whole and mashing most of them made an almost creamy burger, and the spices were very delicious. The only change I made was to add on a sauce. I just took some cilantro and mixed it up with mayonnaise, a dash of cumin and a dash of cayenne.
slightly adapted from America's Test Kitchen Healthy Family Cookbook
2 slices white sandwich bread
2 15 ounce cans of black beans, rinsed
2 large eggs
3 tablespoons olive oil
1 teaspoon ground cumin, plus more for sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, plus more for sauce
1 red bell pepper, finely chopped
1/2 cup minced cilantro, divided in half
1 shallot, minced
1/2 cup mayonnaise
- Heat oven to 350 degrees. Place bread in food processor and pulse until you have coarse crumbs. Spread crumbs on a baking sheet and toast in the pre-heated oven until light brown and dried out, about 10 minutes. Let cool.
- Measure 2 1/2 cups of the black beans into a large bowl and mash them until mostly smooth. You can use a potato masher, pastry cutter or a fork.
- In a separate bowl, beat the eggs with 1 tablespoon of the olive oil, 1 teaspoon of cumin, 1/8 teaspoon cayenne pepper and the salt.
- Add the egg mixture, cooled breadcrumbs, remaining 1/2 cup beans, bell pepper, 1/4 cup cilantro and shallot into the mashed bean mixture. Mix until just combined. Divide into 6 equal parts (about 1/2 cup each) and form into patties.
- Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Place three of the patties in the skillet and cook until well browned on each side, 8 to 10 minutes. Then repeat (including 1 more tablespoon oil) with remaining patties.
- While the patties cook mix the remaining 1/4 cup chopped cilantro with the mayonnaise. Add cumin and cayenne pepper to your tastes. I'd start with 1/8 teaspoon cayenne and 1/4 cumin then adjust as desired.
- Serve on toasted buns with sauce.