Black Bean Burgers
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes20
minutesI had always wanted to try making a burger that wasn’t beef or pork or lamb. This recipe sounded delicious with all the ingredients as well as healthy. I made it for my family and they loved it, even my kids who were not thrilled eating a non meat burger. I served it with all the typical burger fixings.
Ingredients
5 tablespoons vegetable oil
6 Tablespoons finely chopped onions
2 garlic cloves, chopped
1 cup cooked, drained Rancho Gordo Midnight Black Beans****see below
1 cup cooked, drained barley (do not salt)
1 cup panko
3 Tablespoons fresh chopped parsley
3 Tablespoons fresh chopped cilantro
2 Tablespoons chopped fresh Thyme
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
2 teaspoons salt
2 eggs, lightly beaten
8 burger buns
Typical toppings or sides
Directions
- In a small skillet, heat the oil and onions for 4-6 minutes, add the garlic at the egg and cook all together for 1 minute. Remove from heat.
- Puree 1 1/4 cups black beans in a food processor.
- In a bowl, mix remaining 3/4 cup whole beans, with the puree of beans, onion mixture, barley, panko, cilantro, parsley, thyme, cumin, paprika, coriander, and pepper. Taste to see if it needs salt, then add the eggs. I used my hands to mix everything and make the patties. Place in a dish or on a parchment lined baking sheet to sit at least 4 hours or cover tightly and make the day before. It should make about 8 burgers about 1 inch thick.
- Preheat oven to 200. In a large cast iron pan add 2 Tablespoons oil and cook 4 patties at a time. Once cooked and crisp on one side, flip to cook the other for about 5 min per side then place on a pan in the oven and repeat to cook the following 4.
- Serve burgers with buns, fries, and cheese.
- *** Buy the Ranch Gordo beans and do not soak. Place beans, bay leaf, garlic, carrot and celery in a large pot and cover with 3 inches of water, bring to a simmer and simmer hard for 15 minutes. Reduce the heat to low and continue to cook until just tender and continue to keep water over beans. Add salt once beans begin soften and cook for 30 more minutes. Strain the beans and use right away or refrigerate. I freeze the beans that I don’t use and I strain the bean broth to freeze for when I cook.
