Plated + Served: Black Bean Burgers
Veggie burgers get a bad rap for two good reasons: (1.) they’re usually dry and (2.) they’re usually tasteless.
But they don’t have to be.
These burgers are moist and so full of flavor, we crumbled a leftover black bean patty on top of tortilla chips and made killer nachos. I used a Latino flavor profile for this recipe, but by changing the spices, you can make it Italian, Indian or garlicky Greek.
If you think the mixture is too wet, put it in the fridge for a half hour or add more breadcrumbs, a tablespoon at a time.
Drew and I tried these out a few days ago and they were a big hit… not just with the vegetarian in the family, but almost everyone else, too—even the carnivores! Now how’s THAT for an endorsement?
Black Bean Burgers
prep: 15 minutes
cook: 15 minutes
serves: 6 burgers (depending on how thick you make them)
you’ll need…
3¾ cups black beans (2 15-oz. cans), divided
½ cup chopped onion (about ½ of a medium onion)
3 garlic cloves
½ cup chopped cilantro
1 egg
2 teaspoons cumin
½ teaspoon cayenne pepper
¾ cup breadcrumbs
salt to taste
6 hamburger buns
let’s get to it…
Pulse in a food processor half of the beans and all of the onion, garlic, cilantro, egg, cumin and cayenne pepper until roughly chopped and mixed (but not liquid!); transfer to a large mixing bowl.
Add the rest of the beans and the breadcrumbs to the mixing bowl; stir until all ingredients as mixed. Add salt to taste.
Divide mixture into 6 patties. If mixture seems too wet (patties won’t hold their shape) add more breadcrumbs, a tablespoon at a time.
Cook burgers on an oiled grill over medium heat for 4 to 6 minutes a side or until heated through.
Serve on toasted hamburger buns.
cooking know-how: for even more amazing flavor, top burgers with sliced avocado, red pepper and lettuce.
