Black Bean Burgers
Forget the veggie burgers in the frozen food section of your supermarket! Homemade black beans burgers are so much tastier and better for you.
I featured this Black Bean Burger in my cookbook Simply Grilling. It originated in the kitchen of Nevada Presley (my dear friend and chef/owner of Get Fresh Memphis). I so appreciate her always sharing flavorful vegetarian dishes with me.
This version is made with black beans and oats. A dash of cumin gives it a southwest spin. Sometimes I serve it as a burger and others I serve it bun-less and topped with a spoonful of guacamole.
When making this recipe, do not be tempted to skip the step of draining the pureed vegetables. That extra moisture makes the black bean burgers too sticky to be grilled.
Also, the black bean burgers are refrigerated for an hour before cooking to help them keep their shape. To get ahead of the game, the burgers can be assembled as long as 24 hours in advance. Just be sure to cover and refrigerate until ready to grill.
Lastly, Nevada added the egg to help the burger stay together better. But for a vegan version, just omit the egg and add a tablespoon of veganaise.
Black Bean Burgers
1 can (15-ounce) black beans, drained and rinsed
1/4 cup finely diced green bell pepper (about 1/2 green pepper)
1/4 cup finely diced yellow onion (about 1/2 small onion)
3 cloves garlic, minced
1 tablespoon chili powder
1 1/2 tablespoons cumin
1 teaspoon hot sauce
1/2 cup rolled oats
Vegetable oil, for the grates
4 hamburger buns, split
2 ripe avocados, pits removed and sliced
In a medium bowl mash the black beans with a fork until thick and pasty.
Place the green bell pepper, onion, and garlic in food processor and process until pureed. Place the mixture into a fine mesh strainer over a bowl and press to strain the liquid. Add to the beans and stir to combine.
In a small bowl stir together the egg, chili powder, cumin, and hot sauce. Add the egg mixture and the oats to the beans and stir until the mixture is sticky and holds together. Divide into four patties, each about 3/4-inch thick. Cover, place in the refrigerator, and chill for at least an hour and as long as overnight.
Preheat a clean grill to medium high for 8 to 10 minutes with the lid closed. Lightly brush the grates with oil.
Place the burgers on the grill. Close the lid and cook, turning once, until golden brown and warmed through, about 5 to 6 minutes on each side. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.
To serve, place each burger inside a bun and garnish with avocado slices. Serve immediately.
Grill Pan: These burgers can easily be made indoors on a grill pan.
Photo by the talented Justin Fox Burks.