Black Bean Burgers

I was reading this blog entry the other day and was reminded of a bean burger I had back in KC at some sports bar that was super fantastic.  Just what I wanted that day and have been wishing ever since that other establishments would put such a tasty veggie burger on their menu.  

I decided to give this recipe a whirl last night and much to Royce’s surprise he actually liked them!  (even though he called them poo patties).  I topped mine with cheddar cheese, fresh pico de gallo, avocado and guac.  Royce opted for all of the above plus sour cream.  They went really well with our baked french fries which we put lots of chili powder and other mexican spices on.  The leftover patty I had today at lunch was also still as good as I remembered it being last night.  Go ahead and try it…they sound freaky but they are SO good.

Recipe below since you may have to sign on to Wash Post to see the full entry…

Spicy Black Bean Burgers
 (Makes four to six burgers, recipe halves easily)

4 cups cooked, rinsed and drained black beans (about 2 ½ 15-ounce cans)
1/2 cup Japanese-style panko breadcrumbs
2 large eggs
4 scallions, both white and green parts, minced
3 tablespoons (a small handful) chopped basil or cilantro, or a combination
2 garlic cloves, minced
1 1/2-2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1-2 teaspoons crushed red pepper flakes
1 teaspoon coarse salt
1/2 teaspoon ground black pepper

  1. Place 2 cups of the black beans in the bowl of a food processor and pulse until chunky.
  2. Transfer to a large mixing bowl. Add remaining whole black beans, plus panko, eggs, scallions, fresh herbs, garlic, cumin, oregano and red pepper flakes and mix until well combined.
  3. Portion mixture into patties about 1 inch thick. Suggested diameter: 3 inches; otherwise, the patty will be difficult to flip when cooking.
  4. Place patties on a plate or tray and chill for 15 minutes so they can set up.
  5. When ready to cook, remove patties from refrigerator and sprinkle with salt and pepper. Place a cast-iron skillet over high heat, without any fat; when it is hot but not smoking, add burgers to dry pan. (yes…no oil…they cook fine even in a non-stick pan)
  6. Cook for about four minutes on first side or until well seared and with a flipping spatula, turn onto second side and allow to cook for an additional five minutes, over medium heat.
  7. Serve immediately with fixins’: Monterey jack, cheddar or queso fresco, lettuce, fresh tomato slice, pico de gallo or jarred salsa, sour cream, avocado. Good on a soft bun or by itself.

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