I’ve combined my favorite parts of Epicurious’s black bean burger with what I liked from the veggie burger in Veganomicon
Photo by hoveringdog
Makes four generous servings
- 2 (14-ounce) cans black beans, rinsed and drained
- 1/3 cup plain bread crumbs
- 3 tablespoons ketchup (or tomato paste)
- 1 teaspoon ground cumin
- 1 teaspoon chili pepper
- 2 cloves garlic, finely minced
- 1/4 cup finely diced onion (about 1/2 a small onion)
- 3 tablespoons olive oil (less if you are grilling outdoors)
- 4 hamburger buns
Smash 1 can of beans with a fork (or potato masher if you have one). Combine beans with bread crumbs, ketchup, cumin, chili powder, garlic, and onion until a coarse mixture forms. Stir in remaining can beans. Form mixture into 4 patties. (If you’re having a hard time keeping your patties together, try adding more bread crumbs or refrigerating for 10-20 minutes.)
TO COOK ON GRILL: Heat your grill to a medium-high temperature. Pierce a sheet of heavy duty aluminum foil a few times with a toothpick and then place it over the spot on the grill where the burgers will go (to help keep them from falling apart). Brush each side of patty generously with oil. Grill for 4 minutes on each side, or until patties are firm and golden brown.
TO COOK INDOORS: Heat oil in a skillet over medium-high heat until shimmering. Cook each side of burger about 2-3 minutes. Patties should be firm and lightly browned when done.
My favorite accompaniments: Slices of avocado, cilantro sour-cream (mix sour cream with coarsely chopped cilantro and a squeeze of lime juice), red onion and crisp lettuce.
What do you like to put on your burger?
{ 9 comments… read them below or add one }
Looks good!!! Any idea if they freeze okay?
We just went out for black bean burgers last night. Yummy.
I like black bean burgers with guacamole, lettuce and tomato. Maybe pico de gallo or salsa, too.
I just can’t get into them when they’re dressed like a “normal” burger… pickles, ketchup, etc. (Though, I do like non-black bean veggie burgers dressed that way.)
Carri–They freeze fabulously! Fully cook the burgers and then let them cool. Place them in a freezer safe zip lock or container, separated by pieces of wax paper. When you’re reheating them, put them in a 350ish oven for about 20 min or until they’re warmed all the way through.
Cody–I never thought of putting salsa or pico de gallo on a burger before, but that sounds awesome!
Oh I can’t wait to give this recipe a try. Sounds delish!
Jen
Thank you for the recipe! I’ve been wracking my brain on what I shall make for dinner and I’m looking forward to chowing down on burgers tonight.
Jen–Let me know what you think.
Will–How’d it work for you?
This looked scrumptious and I rushed out to buy the beans – only to find that you don’t seem to be able to get them here. Couldn’t find them canned or dried. Would the recipe work with other types of beans? Any suggestions for an alternative?
Sue–You can’t get black beans? Really? They’re a staple item here. Hmmm. I don’t know if it would work with other types of beans.