Black Bean Burgers (on Whole Wheat Bread)
So a couple things. One is that while I am not a vegetarian (I ate meat twice this week) I usually choose vegetarian or pescatarian meals at home. This is one example, and this was so incredibly delicious. I ate one o the burgers on whole wheat bread (click here for multiple recipes) with creole mustard, spicy slaw, tomato, and avocado.
The recipe for the burgers is below, and here's answers to common questions: Can they be baked instead of fried? Probably but they wouldn't be as crispy. Do I have to use eggs? Probably not, but you'd have to cut back on the breadcrumbs. Can I use gluten free bread crumbs? I don't know, I've never tried them. Do I have to use cilantro? No. Can they be frozen? Yes, but I would freeze them in their raw state.
Black Bean Burgers v2
Makes 4 or 5 burgers
½ small onion, chopped
3 jalapeno, seeded and chopped
2 cloves garlic, minced
1 bunch cilantro, washed and chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon kosher salt
2 large eggs
1 (15oz) can black beans, drained
½ cup shredded cheddar cheese
½ cup plain breadcrumbs
olive oil for pan-frying
In the bowl of a food processor, combine the onion, jalapeno, garlic, chili powder, cumin, smoked paprika, salt, and egg, then process for a minute or two. Add the black beans and pulse until coarse chopped. Then add the cheese and breadcrumbs and pulse until fully incorporated.
Gather the mixture into a ball and let it rest for about 10 minutes, for the breadcrumbs to absorb moisture, then divide into 4 or 5 portions and shape into patties.
Heat the olive oil in a heavy or nonstick skillet and pan-fry the burgers for a few minutes on both sides, until the are crispy and cooked throughout. Transfer to absorbent paper.