Who doesn’t love to sink their teeth into a juicy, meaty, grill-charred burger in the summer?
Vegetarians, I suppose. Buzzzz kill. At any rate, veggie lovers, this one’s for you.
But before we get to the recipe, I have to show off this incredible summer spread from yesterday’s Ferry Building Farmer’s Market. Does it get prettier than this?I have to admit the Ferry Building Market is a bit of a tourist trap. Pricing is definitely not competitive, unless the vendors are competing for most expensive in which case they’re all winners. And I guess that makes me a loser. Or at least a sucker. Either way, I’m happy about my six dollar heirloom tomatoes.
Back to the burgers…This recipe was inspired by other fellow bean burger enthusiasts who have thrown recipes on the web. I found that the recipe base (beans, panko, egg, onion) is pretty standard and everything is else really up to you.
What I like most about these black bean burgers:
- prep is easy, just some washing and chopping
- everything gets dumped into 1 bowl
- ingredients are flexible
- 10 min cooking time
- ‘make ahead’ approved
What you’ll need:
- one 15 oz can black beans, rinsed and thoroughly drained
- 1/2 cup plain panko bread crumbs
- 1 egg
- 1/2 large white or yellow onion, grated or minced
- 1 clove garlic, grated or minced
- 1/2 green or poblano pepper
- 1 Tbsp hot sauce of your choice (I use Chalula)
- Spices of your preference; mine include:
- 1 Tbsp Chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp ground oregano
- 1/2 tsp salt
- sandwich thins, buns, or lettuce cups
- avocado, tomato, favorite condiments, etc…
- rinse, drain, and mash beans with back of a fork
- mince garlic, onion, and pepper
- combine all ingredients
- form into patties
- pre-heat an oiled non stick pan over medium heat
- cook each patty 5 minutes per side
- that’s it.
I’ve made these twice, both times a little different based on what was on hand at home. The first time I added 2 Tbsp chopped cilantro, 1/2 juiced lime, and 1/4 cup leftover lentils (mashed) to the mix. Yesterday, I didn’t have cilantro or lentils and completely spaced it on the lime juice.
The greatest thing about these black bean burgers is that just about anything goes. I think next time I’ll try them with Worcestershire instead of hot sauce.
Get creative and remember: beans, beans, they’re good for your heart…
Update (10/02/2017): We make these regularly – still a crowd pleaser! Photo from last week’s dinner. My sister just made and approved them too.