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My Favorite Black Bean Burger

black-bean-burger-platedThis is an adaptation of a Black Bean Burger featured in one of my favorite food publications Fine Cooking Magazine. It has become a favorite with me and my family and it makes a great meal after a holiday, to regain the balance after eating richer than usual foods. Try it, you’ll love it garnished with avocado, a slice of red onion, some fresh salsa or some grilled mushrooms…

  • 1 15-16 oz can black beans, rinsed drained and divided in two
  • 1/2 cup oatmeal (preferably old fashioned)
  • 1 large egg
  • 1 tsp cumin
  • Pinch Kosher salt (optional)
  • Pinch crushed red pepper (optional)
  • 2 large scallions, minced fine
  • 3 Tbsp chopped fresh cilantro
  • 1 Tbsp olive oil

In a food processor (a mini-prep processor will accommodate this recipe) place the oats and pulse until roughly chopped. Add half the beans and process into a coarse paste, about 6 pulses. Add the egg, cumin, salt and process to mix well, about 1 minute. Transfer the mixture to a large bowl and stir in the other half of the beans, the scallions and cilantro.

With wet hand, form the mixture into four 1/2-inch thick patties and transfer to a plate lined with wax paper. Refrigerate for at least an hour to let the burgers set up.

Heat a large cast iron skillet on medium high heat until hot; add the olive oil coating the bottom of the pan. Cook the burgers until they develop a golden brown crust on one side, approx 3-4 minutes. Carefully flip the burgers and cook another 3-5 minutes or until they feel firm and are browned on both sides.

The burgers can be served on romaine lettice, in pita pockets or on a toasted English muffin. Garnish with slices of red onion, slices of avocado, fresh tomato salsa, sauteed mushrooms or your choice of sauces.