The best black bean burgers

Try saying that 10 times fast.

Okay, so technically I haven’t tried that many black bean burgers in my life, so to call these “the best” may be a minor exaggeration. Regardless, tonight – a mild Wednesday evening in January – they were all I wanted.

I’ve been wanting to make black bean burgers for awhile, and, as a result, have been trolling food blog after food blog, continuously bookmarking recipes that I’d like to try. The irony here is that I ended up not using any of these recipes. In fact, I used no recipe at all.

What up, improvisation?

But okay, I’ll admit that I cheated slightly in my creation, since reading so many other black bean burger recipes gave me a pretty good grasp of what had to go into my own. Still, I was pleased when the mixture I created actually managed to form a patty and actually managed to taste delicious. I am so proud.

Our Magic Bullet – bless its little mechanized heart – was an integral part of the burger making process, and was the perfect device the mash and blend the black beans, corn, cilantro and egg whites. Everything else just kind of worked out after that lucky streak, and the result was a filling, high-in-protein meal that even the most ardent of carnivores wouldn’t turn down.

And I have leftovers for in between class on Thursday. #blackbeanburgerhappydance

Recipe: The best black bean burgers
– 1 1/4 cup black beans, drained and rinsed
– 3/4 cup canned, whole kernel corn
– 1/4 cup cilantro, chopped
–  2 egg whites
– 1/2 red pepper, finely diced
–  1/2 tsp cumin
– 1/2 oregano
– 1/2 tsp chili powder
–  2/3 cup bread crumbs
– Mayonnaise, salsa and mushed avocado, for garnish

Add 1 cup of the black beans, 1/2 cup of the corn, cilantro and egg whites to the Magic Bullet cup or food processor. Blend until the mixture is smooth and well combined. If you don’t have a Magic Bullet or a food processor, mash together the ingredients and stir well to create a smooth mash.

Add in the remain black beans, corn and red pepper. Mix in the cumin, oregano and chili powder. Finally, sprinkle in the bread crumbs and combine well to create a mixture which has a thick enough consistency that you can form a patty.

Using your hands, create two patties, pushing together the mixture with your fingers and flattening it out onto your palm.

Place on a large, non-stick pan that has been lightly greased with olive oil. Cook of medium heat for 10 minutes. Flip and cook on the other side for the same amount of time.

Serve on a lightly toasted kaiser bun with a spreading of Mayonnaise, salsa, avocado and whatever else your heart desires.

Makes two large burgers.

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6 thoughts on “The best black bean burgers

  1. This is uncanny! I bought some beautiful black beans in Hong Kong a few weeks ago and today I cooked them to make a soup. Then I saw your post. I think your burgers is a better idea. Off to the store for peppers and avocado! Thanks!

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