With the return of warmer weather, I start to think about outdoor eating. For me, hamburgers are one of the perfect dine-outside foods – casual, easy clean-up, tasty & endless possibilities! If you’re looking for good vegetarian burger options…look no further. While many black bean burgers recipes I’ve tried are either too crumbly or too mushy, this recipe makes beautifully textured & tasty patties!
NOTE: You’ll need to refrigerate the bean mixture at least 1 hr prior to forming the patties. So plan accordingly!
Makes 6 burgers
Ingredients
- 2 150oz cans black beans, rinsed
- 2 lg eggs
- 2 T flour
- 4 scallions, minced
- 3 T cilantro, minced
- 2 garlic cloves, minced
- 1 t cumin
- 1 t hot sauce (your choice)
- 1/2 t coriander
- Salt & Pepper
- 1/2 c tortilla chips, coarsely crushed
- 8 t olive oil
Whisk eggs & flour together in large bowl. Stir in scallions, cilantro, garlic, cumin, hot sauce, coriander, salt & pepper.
Process tortilla chips in food processor until finely ground, about 30 sec. Add black beans & pulse until beans are roughly broken down, about 5 pulses. Transfer bean mixture to bowl with egg mixture & mix until well combined. Cover & refrigerate for at least 1 hr or up to 24 hrs.
Divide bean mixture into 6 equal portions. Firmly pack each portion into tight ball, then flatten to 3-1/2″-diameter patty.
Heat 2 t oil in 10″ skillet over medium heat until shimmering. Place 3 patties in skillet & cook until bottoms are well browned & crisp, about 05 min. Flip patties, add 2 t oil, & cook second side another 3-5 min. Repeat with remaining patties.
Serve by themselves with Pickled Onions & Jalapenos or in hamburger buns (here’s my recipe for Almost 40min Hamburger Buns) with fixings of your choice. Delish!
Recipe adapted from Cooks Illustrated.