Black Bean Burgers
These Black Bean Burgers are so classic. A little crispy on the outside, a little soft and fluffy on the inside. You're going to be wishing you made a double batch!
Prep Time25 mins
Cook Time15 mins
Resting Time2 hrs
Servings: 6 Burgers
Equipment
- Food Processor
Ingredients
- 2 Cans Black Beans 15.5 oz. canse
- ½ Red Onion Small Dice
- 1 Poblano Pepper Small Dice
- 3.5 oz. Cheese Your Choice
- 6 Scallions (1 bundle) Chopped/Sliced thin
- 1 Dried California Pepper Deseeded and thinly sliced
- 1 Dried Guajillo Pepper Deseeded and thinly sliced
- ½ tsp Worchestire Sauce
- 1 tsp Garlic Powder
- ½ tsp Cumin
- 1 Egg
- 1½ Cups Bread Crumbs
Instructions
- Pre-heat oven to 350. While that's getting hot, take a baking sheet and line it with foil. Spray some oil (or drizzle some oil) onto the baking sheet. Open and drain the cans of black beans, put the drained beans on the pan and put them in the oven when it reaches 350. Bake the beans in the oven for 15 minutes, giving them a little mix around after 10 minutes.
- While the beans are in the oven dice up your onion, poblano pepper, and dried chiles. Cook these ingredients over medium heat in a bit of olive oil and salt and pepper. We're going to cook these veggies for about 10 minutes stirring occasionally, we're looking for everything to be nice and soft with a little bit of browning. Turn down the heat if you're seeing a lot of browning or charring.
- Once the veggies are in the pan you can prepare the raw ingredients. Wash and thinly slice the scallions, and cube the cheese into small pieces (you could also shred it...I wanted to save on doing extra dishes). Put the raw ingredients aside in a bowl.
- Once the veggies are soft take them off the heat. After the beans have been in the oven for 15 minutes they should be drier and some of the will have split open (that's exactly what you're looking for). Take the beans and the veggies and pulse them together in your food processor until a chunky mush is formed. This will be the texture of your burgers so go for as long or as short as you want!
- Empty the processed beans and veg into a large bowl, fold in the raw ingredients and the Worchestire, garlic powder, and cumin. Mix this all together and give it a taste. You'll probably want to add in some extra salt and pepper, and maybe some more Worchestire (or any other spices you like!).
- When the mix is tasting YumSizzle, now's the time to add in the egg and the breadcrumbs. Crack in the egg, pour in the breadcrumbs, and give that a good mix to incorporate everything. You should end up with a mushy bean mix, but not a runny bean mix, it should be able to hold it's shape fairly well.
- Line a baking sheet with plastic wrap or parchment paper. We're going to form the patties with our hands to whatever size you like. You could make sliders, I like to make them in standard burger size or to the size of the buns I have around. Grab a handful of the mix, pat it into a circle, and place it on the parchment/plastic lined baking sheet (no need to spray or oil). You might get a little sticky and messy...but that's the fun part! This recipe gets me 6 decent sized burgers. Once you have your burgers formed, cover them with plastic wrap and stick them in the fridge for at least 2 hours.
- After 2 or more hours it's time to get cooking! The patties will be pretty firm now, and much easier to handle. Get a cast iron, or any thick bottomed or non stick pan on the stove on medium high heat and let it heat up with some neutral oil (I used Canola). When the pan is hot pop in your burgers (no crowding) and let them cook untouched for 3 minutes. Using a spatula lift up one of the burgers and check the bottom to see if it looks nice and crispy and brown (should take 3-5 minutes depending on your heat level). Flip over the burgers and cook the other side (same 3-5 minutes). Serve them with your favorite burger toppings, on a salad, or just eat them as a snack because they're that YumSizzle!