Black Bean Burgers 4


Black Bean Burgers

Our family has been adding meat free recipes into our diet for several years now. Not only does it help with the budget, but it is healthier. Plus, 2 of my kids have Alport Syndrome, so their kidneys have a harder time filtering out animal proteins. This recipe has become a win win for everyone in the family.

In the past, I have had no desire for “healthy” food that is just a substitute to the delicious version. I love flavor, so I’d rather have the real deal! Now I have come to realize, you can have both! I was very nervous to try these burgers. I am a recovering Picky Eater, so I wasn’t sure what to expect. My family, including me, ate all of it, and enjoyed them!

The texture of the burger is not spot on as a hamburger would be. It is softer, but full of flavor. I cook mine longer so the outside is crispy, which helps get it closer to the ideal texture. We have been so impressed with these, that we have added them to our regular rotation, and I use them as a substitute to ground beef. If you need to ease into the idea of a black bean burger, do a 1/2 hamburger, 1/2 black bean substitute. I don’t think you will be disappointed with the flavor enhancement! We have been eating these for several years now, and this is coming from a husband who loves a good burger.

To start, I like to use the food processor for the whole process. Sure you could chop the onion and mash the beans with a fork, but I like to do what is easiest.

 

Process the onion, jalapeno, cilantro, garlic, egg, mayo, lime juice, and seasonings. Once pureed fine, add in the rinsed beans and panko bread crumbs.

 

This you will want to mix well, but it will be lumpy. It will look almost like Refried Beans.

 

Heat a pan on medium heat. Once the pan is hot, add a little oil (and butter) if desired. This is when it gets messy. The mixture is still thin, so you will do your best to shape the burgers in your hands, but it will stick to your hands. Don’t hate me. I suppose you could plop a scoop on the pan and try to smooth it flat. You can also add more panko bread crumbs to thicken it up so it sticks less.

 

The directions call for cooking it 5-7 minutes on each side. I usually cook mine longer so it is getting crispy and cooked through to the middle. If you want to make a Ground Beef Substitute, you just dump the whole mixture in, and flip when it crisps on the bottom. Then when both sides are crispy, crop it with the spatula to crumble it, and cook longer. Sprinkle with salt and pepper.

 

I have found oil to be essential to cooking it. Not only for it not sticking, but the mixture seems to need it to get the burger just right. It makes it crispier.

 

 

 

Black Bean Burgers

Adapted from cooking a la mode

(doubled, this freezes well when you need to add extra “meat” into a meal)

2- 15 oz Cans of Black Beans, rinsed and drained

2 Eggs

2 Cups Panko Bread Crumbs (Start with 1C and increase as needed)

2 teaspoons Chili Powder

3/4 teaspoon Cumin

1/4 Cup Chopped Cilantro

4 Cloves Garlic, minced

1/2 small red onion, diced fine

2 Tablespoons Lime Juice

2 Tablespoons Mayo

1 Jalapeno, diced fine

1 teaspoon Salt

Pepper and Salt for seasoning

Oil for coating the pan

Hamburger Buns and Burger Toppings

Heat a skillet on low heat while you prep your burgers.

Drain and rinse your beans.

In a food processor, add eggs, chili powder, cumin, cilantro, garlic, red onion, jalapeno (de-seeded), lime juice, mayo, and salt. There is no need to chop the cilantro, onion, or jalapeno prior to going in. Process till smooth, scraping sides in between, if needed. Add rinsed beans and panko bread crumbs and process till combined.

Turn up the heat on your pan to medium. Once hot, add oil to the pan. Shape the burgers in your hand and put on the pan to fry. If the burgers are too dry, add more lime juice. If they are too wet, you can add more panko bread crumbs, but they still turn out fine.

Cook about 7-10 minutes on each side until both sides are crispy and the middle is cooked through. Season both sides with salt and pepper. If making ground beef, use the end of the spatula to break up the burgers to resemble crumbles.

Serve with your favorite Burger toppings. These freeze well and work great as a stand alone “meat” or as a filler to stretch the meat already in your meal.

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4 thoughts on “Black Bean Burgers

  • Micah

    Okay we tried these and they are good! They look exactly like burgers but you’re right, the texture doesn’t match. But they really are good. I’m so glad for more meatless recipes. Thank you!

  • Joe Waldoch

    Umm. Maybe 1 cup of bread crumbs instead of 2 cups. Worked more to make than i wanted to. Almost burned out my processor and then said screw it..switched it to the ninja and almost burned that out so i just had to add a crap load of water just to get it somewhat to a consistency.

    • Natali Post author

      Terribly sorry about that. I rechecked my recipe in my book and it does say 2 and has worked for me. Start out with 1 1/3 cup and see if that works better for you.

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