Black bean burgers are one of those things for me that are either really delicious or not so good at all – at restaurants it seems to be hit or miss. So today I bring to you a basic black bean burger recipe that not only tastes fantastic, but is good for you too (Bonus: only 200 calories per burger)! I highly recommend serving these with avocado (or perhaps an avocado mayo..), it just adds a little something special. Serve it with a nice side salad or some seasoned veggies and you’ve got one delicious vegetarian meal.
A note about the bread crumbs: I have also tried to make these by taking a short cut and using some panko bread crumbs – they resulted in a somewhat mushy burger that fell apart at the slightest touch. So I would recommend stick to making and toasting your own crumbs for this recipe :)
Black Bean Burgers
Ingredients:
2 slices white sandwich bread, torn into pieces
2 (15 oz) cans black beans, rinsed
2 large eggs
3 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon salt
1/8 teaspoon cayenne pepper
1 red bell pepper, stemmed, seeded and chopped fine
¼ cup minced fresh cilantro
1 shallot, minced
Directions:
Preheat oven to 350°
Pulse bread crumbs in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature.
Place 2 ½ cups of the beans in a large bowl and mash them with a potato masher until mostly smooth. In a separate bowl, whisk together the eggs, 1 tablespoon of the oil, cumin, salt and cayenne together.
Stir the egg mixture, toasted bread crumbs, remaining ½ cup of beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Divide the mixture into 6 equal portions, about ½ cup each and lightly pack into 1-inch-thick patties.
Heat 1 tablespoon of oil in a 12 inch nonstick skillet over medium heat until shimmering. Carefully lay half of the patties into the skillet and cook until well browned on both sides, 8 to 10 minutes. Transfer burgers to a plate and cover with aluminum foil to keep warm.
Return skillet to medium heat and repeat with remaining oil and patties.
Recipe from America’s Test Kitchen Healthy Family Cookbook
I LOVE black bean burgers! I've been wanting to make some in bulk and freeze them because we end up spending so much money on the frozen ones.I can't wait to try these! Have you ever had the one at Fez? So amazingly delicious. It has goat cheese and roasted red peppers. Soooo good.
ReplyDeleteI have never tried the one from Fez, but they sounds divine! I love goat cheese and roasted red peppers - and I might just have to add those into mine the next time I make them!
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