I love a good hamburger but there are the times when my arteries need a break so during those times I lean toward beans as my protein source instead of a slab of meat. Enter this black bean burger. It’s toothsome and satisfying in the way beef is yet you have none of the guilt. It’s also easy to stir up and reheats wonderfully either in a toaster oven or popped into the microwave for a minute or two. I find these patties are wonderful served in a pita with a huge pile of spinach, garlicky guacamole and sautéed pepper and onions.
Black Bean Burgers
1 can (15oz) black beans, drained but not rinsed
3/4 c. crackers, crumbled (ideally whole grain for better flavor and texture)
2 tsp chili powder
1 tsp ground cumin
salt and pepper to taste
2 tsp Worcestershire sauce
1/3 c. bell peppers, chopped roughly
1/3 c. onion, chopped roughly
Optional, bell peppers and onions in strips for garnish
1) Place drained beans into a medium-sized bowl.
2) Crumble the crackers in your hands. You want some bigger pieces so this isn’t about making bread crumbs.
3) Add the crackers, chili powder, cumin, salt, pepper and Worcestershire sauce to the beans.
4) Saute the chopped pepper and onion over medium heat in about 2 tsp. oil until they are softened, about 4 minutes then add to the bowl of beans along with any additional oil in the pan. As you can see the pieces aren’t uniform. That’s not a problem at all. If you’re using strips for garnish, saute them after removing the chopped pepper and onion from the pan.
5) Add the egg to the bowl.
6) Stir the ingredients together with a fork until the egg is barely mixed through. Next take a potato masher and mash the mixture until most of the beans are mashed with a few remaining whole ones for texture. It’s about 6 run throughs with the masher.
7) Add 1 Tbs of oil in a skillet over medium-high heat.
8) Divide mixture into 4 portions and pat into patties. Rinse and dry hands between making each patty and you should find it’s fairly clean work and the mixture won’t stick as much to your hands.
9) Pan fry for about 4 minutes on each side being sure not to crowd them in order to make for easier flipping. Patties will develop a slight crust. Turn and fry on the other side for about 4 minutes, reducing heat and adding more oil if necessary.
Top as you wish and enjoy!