A couple of weeks ago I catered a dinner for a group of hungry hikers. The crew spent a Saturday trekking the 14-mile round-trip up and down Mount Diablo and the meal was the shining light at the end of the walk. My sister, the leader, requested that I prepare a hearty yet meat-free vegetarian meal that included black beans. Always up to the challenge, I decided to make black bean burgers. After scouring the web for an exciting recipe, I chose this Mexican-inspired one from Gourmet.
Although I tweaked it a little, the final burger is meaty, satisfying, and incredibly scrumptious. I took the time to make fresh salsa and guacamole, but feel free to use store-bought substitutes. Whatever you do, don't leave out the condiments, they add to the burger's overall flavor. This makes a stellar vegetarian-friendly backyard dinner, so get the recipe, and read more.
Modified from Gourmet
I paired these burgers with a refreshingly floral white wine sangria.
Ingredients
1 tablespoon olive oil
1/2 onion, diced
1/2 jalapeño pepper, seeded and diced
1 garlic clove, minced
2 (14-ounce) cans black beans, rinsed and drained
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon chili powder
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
sour cream, salsa, guacamole, lettuce, for serving
Directions
- Heat the oil in a saute pan over medium heat. Add the onions and cook taking care not to brown, until soft, fragrant, and translucent, about 8 minutes.
- Stir in the garlic and saute for 2 more minutes.
- Pour the beans, bread crumbs, spices, and cilantro into a larger bowl. Add the onion, garlic, and jalapeño mixture. Using your hands, mash and crush the beans until paste-like. Form mixture into 4 patties.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns with toppings.
Makes 4 burgers.
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Carvela
Yum! I am so totally making these for my vegetarian friends.
1same, Yum! my sis is a veg and I'm gonna whip these up for sure!!!
2This sounds great! I'm gonna make this for my husband.
3I'm confused - where do the onions and garlic go after you've sauteed them? Into the bowl with the beans and spices?
4These sound great, but I'm wondering the same thing as Whiplash about the Onions and Garlic. I assume they go in the burger, but suppose they could be intended as a topping too...
I have a great recipe using Pinto Beans, Cheese, Red Bell Pepper, Tortilla Chips and various Spanish/Latin spices. So yummy! Even my non-vegetarian Husband loves them!
5This sounds delicious. I love a good homemade veggie burger.
6Would it really be wrong to top it with .....bacon?
7I've experimented on my own to make a quick black bean burger that is super delicious and doesn't require many ingredients. I drain and rinse one can of black beans, mash them up. Add a tablespoon or two of those taco seasoning packets (LOVE the chipotle) 1/4 cup egg whites (or sometimes just one egg), 1/3 cup oats and mix it all together. Sometimes I'll add some salsa. make patties (whatever size I feel like), and put it in a 350 oven for 8-10 min per side. SO tasty.
8Can't wait to try this!
9@cheifdishwash... bacon makes everything better
10Yum... that thing is a monster! I'm making it!
11Hey guys! Thanks for catching the recipe's mistake. I've updated it. The sauteed onion, jalapeño, and garlic mixture does get stirred in with the beans.
12The recipe instructions misses the step where you add the Jalapenos to the pan.
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