Skip to main content

Black Bean Burger


Black bean burgers are amazing things. Cheap as can be to make, healthy and delicious; they satisfy the “I need a burger” craving perfectly. If you have a food processor, these come together in a jiffy. Otherwise, you will just want to work the beans with a masher and you will have larger chunks of vegetables. 

I love the addition of the salty, tangy feta here. Feel free to tweak the spices; I like this level of earthy heat from the cumin and coriander but not too much spice from the chili powder. Those of you that like fire might want to double that amount!

I enjoy these most grilled outdoors, but you can bake them in a 400 degree oven, flipping halfway through. The smoke of a charcoal grill adds to the flavor and appeal, though. Enjoy with your favorite libation and happy almost summer!

Ingredients:
2 cans of black beans, rinsed and drained (14 ounces each)
1 tablespoon extra virgin olive oil
1 green bell pepper, diced
1 small sweet onion, diced
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 cup bread crumbs
1/2 cup crumbled feta cheese
2 large eggs
1 tablespoon Worcestershire Sauce
2 tablespoon BBQ sauce
salt and pepper

Method:
Preheat the oven to 325 degrees F. Spread on the beans on a baking sheet and bake for 15 minutes to dry them out. 

Meanwhile, heat the oil in a saute pan over medium high heat. Add the bell pepper, onion and garlic and fry until softened, about 5 minutes. Add the vegetables and all the remaining ingredients, save the black beans, into a food processor. Pulse everything together, then add the black beans, Pulse a few times to combine, leaving large chunks of beans.

Divide into patties; about a 1/3 cup of the mixture to each. Refrigerate for 30 minutes to solidify.


Meanwhile, light the grill. Place the patties on greased aluminum foil and then place that onto the grill. Grill each side for 10 minutes (total cooking time of 20 minutes). Serve on toasted hamburger buns with you favorite classic burger toppings. Min are lettuce, tomato, avocado and mayo!


Comments

Post a Comment

Popular posts from this blog

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...
Post a Comment
Read more

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...
1 comment
Read more

Deluxe BLT- with avocado, Emmental cheese, and asiago bread

 I don't normally feature sandwiches on this blog, but I simply cannot ignore this one. It's too good! The method is dead simple, but perhaps I can include a tip or two you may not have thought of to elevate your BLT to the next level! Ingredients: Bacon, best quality but thinly sliced Tomatoes (ideally fresh from your garden) Romaine lettuce Mayo Emmental cheese Asiago bread salt, pepper, butter Method: In a large sheet pan with a wire rack, lay your bacon out. In a preheated 400 degree F oven, bake for 15 minutes or until the bacon is crispy.  Slice your tomatoes and salt and pepper them. The salt is non-negotiable despite the saltiness from the bacon- the salt brings the flavor out of the tomato. Do not skip! Slice avocados. Rip lettuce to desired sizes for bread. Freshly slice bread and butter one side. In a large pan over medium high head, toast the buttered side of each bread slice. Lay a slice of Emmental cheese on one of the bread slices, and allow to melt. Time to con...
Post a Comment
Read more