Yep, it’s raining again.
If gloom has descended upon your part of the world don’t let it stop you from enjoying the finer things in summer, like Black Bean Burgers. Now, I have tried to make veggie burgers before (chickpea burgers and black bean burgers that I didn’t even blog about because they were barely edible) and I’ve continued experimenting and trying to find the veggie burger recipe.
I think I’m getting very close.
Black Bean Burger Patties, makes about four:
1 19oz can of black beans, drained and well-rinsed
1/2 onion, chopped
2 or 3 generous dashes of Worcestershire sauce
1 serrano pepper, chopped
a handful of cilantro, chopped
cumin, to taste, I think I used about a tsp
1/3 cup all purpose flour
salt to taste, or other spices you might want to add
Throw all the ingredients, except for the flour, into a blender or food processor and puree away. If you like some texture in your burgers don’t blend too much. My bean mixture had the consistency of baby food. Transfer mixture to a bowl and add the flour and salt/spices and combine. It will still be very goopy but don’t worry, I felt despair when I saw this but was pleasantly surprised at how well these eventually turned out.
In a large skillet, heat about 2 tbsp of oil on medium to high heat. Since you can’t exactly form the mixture into patties you’ll have to ladle each in like you’re making small, chubby pancakes. Let them fry about 3 to 4 minutes on each side and they’re ready to be dressed!
Here, I’ve used jalapeno Monterey Jack cheese, pickles, avocado slices, hummus, cucumber, hot pickled peppers, and mushroom slices. Oh and I have to mention that the (super crazy awesome delicious) burger buns we used were freshly made by Jay