Here’s a little something you may not know about me- I’m in a book club. That’s right. And I read like it’s my job. Not only for book club but I’ll pretty much read anything I can get my hands on- averaging about a book a week (we don’t have cable, boooo). I had zero time to read for pleasure during law school so I guess you could say I’m making up for lost time. I recently finished The Paris Wife (worth every tear) and now I’m reading Run (for book club).
The reason I mentioned book club is because at last month’s meeting, the host made the tastiest black bean burgers I’ve ever eaten. I’m always on the prowl for good vegetarian burger recipes so I had to have this one. Turns out it was just a little something she found on All Recipes and whipped up in no time. Impressive! Needless to say, I got to work right away recreating this dish with my own twist.
Ingredients: (Makes about 4 burgers) Adapted from All Recipes
1 (16 ounce) can black beans, drained and rinsed
1/2 red pepper, chopped
1/2 onion, cut into wedges
3 cloves garlic, peeled and roughly chopped
a small handful of cilantro, finely chopped
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 Tablespoon Sriracha (or your favorite hot sauce)
1 cup panko bread crumbs (divided)
2 Tablespoons olive or canola oil
Burger buns and all your favorite condiments
In a mixing bowl, mash the black beans with a fork or a potato masher.
Use a food processor to chop the onion, garlic, and red pepper until very fine. Stir the mixture in with the beans.
In a separate mixing bowl, combine the egg, cumin, onion powder, chili powder, Sriracha and cilantro.
Add to the bean mixture and combine well.
If the mixture has a lot of liquid, strain with a cheesecloth or let strain through a colander with very fine holes. Once the excess liquid has drained off, return the bean mixture to the bowl and stir in half the bread crumbs.
Use your hands to form the patties. Coat the outside of the burger patties in the remaining bread crumbs. Heat the oil in a skillet on medium high heat. Cook burgers in the pan until heated through and slightly browned on both sides.
To dress these burgers, you could stick with a southwest theme by topping them with salsa, avocado, hot sauce, and sour cream.
I went with a more classic approach. Lots of ketchup, spicy mustard, pickles and jalapenos. I think I have a jalapeno problem.
A mighty fine burger.
This is without a doubt one of the best veggie burgers I’ve ever eaten. Thank you book club!
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