Wednesday, July 21, 2010

black bean burgers

Even though me and Lola don't like burgers much, we both love veggie burgers. Actually, I prefer the ones that don't even try to taste like meat burgers and instead just taste like a delicious thing that just happens to be shaped like a burger. This black bean burger recipe falls into the second category, although the beans do give it a nice meatiness that also helps hold it together. Me and Lola both consistently fail with hamburgers, pancakes, crab cakes, and other things that need to be formed into circles, but even we managed to turn out fairly succesful patties with this recipe, although they did crumble a little bit at the edges.
Here's the recipe from The San Francisco Chronicle:

Black Bean Burgers
Serves 4

You can also make these as sliders. Decrease cooking time slightly, and use smaller buns or dinner rolls. These can also be baked at 350° for 15-20 minutes.

•3 tablespoons vegetable oil
•1 small onion, finely chopped (about 3/4 cup)
•2 teaspoons minced garlic
•1/4 teaspoon red pepper flakes
•1 teaspoon kosher salt, or to taste
•-- Freshly ground pepper, to taste
•1/4 cup fresh breadcrumbs
•-- Juice and grated zest of 1 lime
•1 1/2 teaspoons ground cumin
•1 teaspoon dried oregano
•1/3 cup chopped cilantro
•2 cups cooked black beans, rinsed and drained
•3 tablespoons mayonnaise + more for buns
•1 egg, lightly beaten
•3 to 4 hamburger buns
•-- Avocado, thinly sliced
•-- Salsa and creme fraiche, for serving
Instructions: Heat 1 tablespoon of oil in a medium-size skillet; add the onion, garlic and red pepper flakes, and cook over moderate heat, stirring, until tender, about 5 minutes. Season with salt and pepper, and remove from heat to cool.

In a large bowl, mix breadcrumbs, lime zest, cumin, oregano and cilantro. Pulse 3/4 of the beans in a food processor with lime juice, mayonnaise and egg until combined. Stir into breadcrumb mixture, and add onion mixture and remaining whole beans. Shape bean mixture into patties about the size of the rolls, and 1/2- to 3/4-inch thick.

Heat the remaining 2 tablespoons oil in a large heavy skillet over medium heat until hot. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 to 8 minutes per side, or until cooked through.

Split buns, and thinly spread cut sides with mayonnaise. In a large saute pan over medium heat, cook buns, cut side down, until crisp and golden brown. Place one patty on each bun, top with avocado, salsa and creme fraiche. Serve immediately.

Per serving: 443 calories, 14 g protein, 47 g carbohydrate, 23 g fat (3 g saturated), 61 mg cholesterol, 810 mg sodium, 10 g fiber.



Angharad said...

I absolutely love black bean burgers! So good. I also love normal burgers but I have to agree with you - the veggie kind should fall into the second category!

Emily said...

i just made BB burgers last night for dinner. love them, especially with a touch of dijon mustard.

carascravings said...

I am a huge fan of black bean burgers, or any veggie burgers for that matter. Yours look great.