black bean burgers stolen from shredding it and getting it
Now onto the black bean burgers! The recipe is adapted from “Recipe of the Week: Burgers” by Sally Sampson [via Washington Post] and serves 4-6. I made it last week (using canned beans after the debacle of trying to soak dried ones) and loved them!
Ingredients
4 cups cooked, rinsed and drained black beans (I used two 15-ounce cans)
1/2 cup whole wheat 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
1.5-2 teaspoons ground cumin
1 .5 teaspoons dried oregano
1-2 teaspoons crushed red pepper flakes
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
Instructions
Place 2 cups of the black beans in the bowl of a food processor and pulse until chunky.
Transfer to a large mixing bowl. Add remaining whole black beans, with bread crumbs, eggs, scallions, fresh herbs, garlic, cumin, oregano and red pepper flakes and mix until well combined.
Roll the mixture into balls and flatten to form patties. Suggested diameter: 3 inches; otherwise, the patty will be difficult to flip when cooking. [Extra step that’s worth doing: Place patties on a plate or tray and chill for 15 minutes so they can set up.]
When ready to cook, remove patties from refrigerator and sprinkle with salt and pepper. Place in a nonstick pan coated with cooking spray.
Cook for about four minutes on first side or until well seared and with a spatula, turn onto the second side and allow to cook for an additional five minutes, over medium heat. Flip carefully…I had to use my fingers to guide them to keep them from breaking apart. (One did, so that crumbly one was mine!)
Serve immediately. I made this for my whole family, and served on wheat buns with lettuce, tomato, pepper jack cheese, homemade guac, salsa, and a large fruit salad. No one in my family would ever choose to eat a black bean burger, but they really liked them! The burgers are decently spicy, with tons of flavor.
