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.  

Black Bean Burgers
slightly adapted from America's Test Kitchen Healthy Family Cookbook

Serves 6

Ingredients:

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  




Directions:

• 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.