You know I love turkey burgers. Love them because they’re tasty, not a red meat, and quickly becoming a favorite in my family.
I also love a good veggie burger or bean burger. The spice in those patties is usually phenomenal–maybe because they have a lot of skeptics?
What I don’t love is that restaurants often make them in a way that’s super caloric and overdone, sometimes dressing them up too much or making them too large and squishy to enjoy.
Maybe that’s why I’ve avoided them for so long. I never thought it would be an easy recipe. I’ve also had my fair share of goopy bean burgers, and well those are just gross.
Then I found myself with about 5 cans of black beans leftover from that nutrition study and no great ideas for how to use them. I found this black-bean burger recipe from Ari’s Menu on Pinterest.com, and I thought, “Why not?”
Ari’s version supposedly crumbled easy, but I was surprised because mine didn’t at all. Maybe it’s because I ground the beans down a bit more than normal–I’ve adapted this one quite a bit. Or maybe my preference for broiling them is what helped them emulsify better? I’m not certain, but I’m happy they didn’t get goopy and fall apart.
Try them! You’ll love them, especially for a quick Meatless Monday dinner.
- 1/2 ccup black beans, drained and rinsed
- dash of minced garlic
- a dash of each: chili powder, cumin, onion powder, red pepper flakes
- 2 t ground oats or 1 t cornmeal
- a few cilantro leaves, chopped
- dash of hot sauce
- Preheat oven to broil. Lightly grease a broil-safe pan. Set aside.
- Place all ingredients in your food processor. Blend for 20-30 seconds until combined. Remove and set on a plate or other clean surface for molding. Use your hands to form the patty, being sure not to make the patty too thin or too thick. I recommend about 1/2 an inch in thickness and well packed.
- Place on pan and broil for about 3 minutes on one side, 2 on the other. Serve immediately on a toasty bun with all your favorite veggies and a little more hot sauce if you’re feeling crazy.
- If you have a can with 3 to 3.5 servings you can go ahead and triple the ingredients to make extra. The directions will stay the same, just be sure to serve warm. Or if you’re a singleton like me (with no roomates or family members to serve) store leftovers in refrigerator for up to one week, or 3 months in the freezer.
- Black Bean Hummus (rawmarkableveganrecipes.com)
- Southwestern Black Bean Salad (redtri.com)
- Chipotle Basil Cilantro Hummus (rawmarkableveganrecipes.com)