Recipe: Black Bean Burgers


Song: Sunshine (Original Mix) by John Talabot
_______
This recipe was inspired by Date Day, 8/27/10 (good lord that’s dorky), when Ben and I went to Tommyknocker Brewery in Idaho Springs and had awesome beer, of course, and I had an awesome black bean burger. The best part of the Tommyknocker burger was the corn and cumin. The side of chipotle ranch was nice, too. Inspired by that, here’s what I did.

Ingredients

  • 2 medium cloves garlic, coarsely chopped
  • 1/2 cup coarsely chopped onion
  • a nice, generous handful of fresh cilantro, big part of stems removed
  • 1 4-ounce can of mild green chiles, drained (I try to squish the liquid out as much as possible)
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 eggs (or use Ener-G egg replacer)
  • 1 1/2 cups bread crumbs
  • 3/4 cup frozen corn, thawed
  • 1/4 heaping teaspoon cumin
  • salt and pepper to taste

Directions

Throw the garlic in a food processor outfitted with the default blade and process until finely chopped. Add the onion, cilantro, and approximately half of the green chiles and do the same. Add approximately half of the black beans and both eggs and process until well combined. Transfblack bean burgerser to a large mixing bowl. Add the rest of the black beans, bread crumbs, corn, the rest of the green chiles, cumin, salt, and pepper. Mix until well combined.

Form the mixture into 8 or 9 patties. They’ll be big. I have, like, no experience making burgers of any kind so I just grabbed big handfuls, flattened them a bit, threw them on a nonstick cookie sheet, and hoped for the best. I made four and put four in the freezer.

Fry in a large frying pan with a bit of olive oil over medium heat for 20-ish minutes, flipping after every 5, then add cheese, if desired (pepper jack is excellent, cheddar is good) and continue to fry until the cheese melts.  (I will update with grilling instructions and/or adjustments ASAP; my first version of this recipe wasn’t so successful and I tried to grill the burgers but they didn’t hold up very well.) Serve burgers on a toasted bun with tomato, onion, lettuce, avocado, and chipotle ranch (recipe here — you might want to slightly decrease the buttermilk to make the ranch thicker, because as is, it’s pretty thin and will run off your burgers).

These earned the Soren stamp of approval (he ate the hell out of all but two bites of a burger, and probably would’ve eaten those two bites if Ben and I hadn’t eaten them). Enjoy!