Black Bean Burgers

After soaking and cooking some dried black beans for recipe testing in a soup, I had nearly 2 cups leftover. Since it is nearly impossible for me to allow anything to go to waste, I decided to use the excess to make Black Bean Burgers. I have been trying to fine tune a recipe for quite some time and have finally hit the mark. Even my husband liked them, which is a true test of tastiness!

The key to success is not only to have the beans rinsed, but to allow them to completely drain in a mesh colander. Then let the food processor do the work for you. I cooked these in the oven since it was just too hot outside to fire up the grill. They are delicious with or without a bun.

Black Bean Burgers

Yield: 4 burgers

2 cups cooked black beans (or one 15-ounce can), drained, rinsed and allowed to dry in the colander for 15 minutes, shaking often

1 large carrot, peeled and cut in pieces

1 small bell pepper, seeded and cut in pieces

1 medium onion, peeled and cut in pieces

2 garlic cloves, peeled

2 eggs

1/2 cup panko or dry breadcrumbs

1/4 cup shredded cheese (I used smoked cheddar)

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon ground cumin

1/2 teaspoon garlic or onion powder

1/2 teaspoon garlic or onion salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne     

Toasted hamburger buns

Lettuce & your choice of toppings

Preheat the oven to 375 degrees. Line a baking sheet with parchment and set aside.

Place the black bean, carrots, peppers, onions and garlic in the bowl of a food processor and pulse to grind. Transfer to a mixing bowl and add the eggs, panko, cheese, ketchup, Worcestershire, cumin, garlic powder, garlic salt, black pepper and cayenne. Stir well to blend. (At this point you can refrigerate if needed for later use or you can bake immediately)

Form into patties and place on the prepared baking sheet. Bake for 11 minutes, then flip and bake 12 minutes longer. Allow to rest while you toast and prepare the buns. Serve warm.

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