Recipe: Black Bean Burger

With the rise of Pinterest, I have been trolling the site looking for recipes and a way to incorporate more vegetables into my meals. Lately, I have been scouting for black bean burgers and it seems recipes are akin to dating you kiss many toads along the way to finding a gem. I’ve tried several recipes before finding one I would care to share with others.

Black Bean and Mushroom Burger

This black bean burger recipe I adapted from Annie Eats. On the day I made mine, I didn’t have red pepper, onions or cilantro but I did have a small package of mushrooms and salsa so I used those.

¾ cup panko
3 tbsp. plus 2 tsp. olive oil, divided
2 (15 oz.) cans black beans, drained and rinsed, divided
1 pkg mushrooms, diced
2 tbs salsa
2 large eggs
1 tsp. ground cumin
½ tsp. salt
¼ tsp. cayenne pepper

In a skillet over medium-high heat combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.

Place 2½ cups of the beans in a or food processor and blend (or large bowl and mash with a potato masher or a fork until mostly smooth). Next, add the mushrooms and blend. Finally add the salsa.

In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Add the toasted panko, the remaining 1/2 cup beans with the mashed beans and mushrooms. Stir together until evenly combined.

Divide the mixture into 8 equal portions, about ½ cup each. Lightly pack into 1-inch thick patties.

You may cover the patties with plastic wrap and refrigerator for 24 hours or heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total.

Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties.

Serve warm. Maybe with some cheese. On a toasted bun.

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