Wednesday, October 24, 2012

Black Bean Burgers

The last time I made black bean burgers, I had chopped both the beans and the mushrooms too finely, resulting in a patty that was too soft, albeit very flavorful. This time, I left the mushrooms in larger pieces and simply broke the beans up into smaller bits. A bit of oatmeal added still more structure. While the patties were still on the soft side, they held up much better to the crisply toasted bun.

I seasoned the patties with a sprig of fresh Greek oregano, chopped finely. It really didn't need much more than that, but you can add some garlic too if you'd like. I also stirred some chopped cilantro and preserved lemon into a few tablespoons of Kewpie mayo, and topped the burger with a bit of truffle-flavored goat cheese. The resulting combination was rather scrumptious, if I do say so myself.

Simple Black Bean Burgers

1/2 cup chopped mushrooms
1/2 cup chopped onion
pinch salt
olive oil
1 15oz can black beans, drained
1/2 cup rolled oats
1 egg
1 teaspoon finely chopped fresh oregano (or a large pinch of dried oregano)
salt and pepper to taste
vegetable oil for frying
cheese, if desired

Saute the mushrooms and onion with a pinch of salt and a tablespoon or so of olive oil until the mushrooms have given up all of their liquid and the onions have softened.

Roughly chop the black beans in a food processor, or mash with a potato masher. Add the mushroom and onions, the oats, the egg, and oregano, and mix well. Add a bit of salt and pepper to taste.

Form into 4-6 patties and refrigerate for an hour or so to firm up.

When ready to cook, heat a large skillet and add a couple tablespoons of vegetable oil. Add the burgers and fry over medium high heat until the bottoms are browned and crispy, about 5 minutes. Flip burgers and cook an additional 3-5 minutes. Top with cheese during last few minutes of cooking.

Serve on rolls with your favorite condiments.

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