Tuesday, June 2, 2009
Black Bean Burgers
Last week, I had a black bean burger at a restaurant in DC called Post Pub. Other than salads, there really was no other vegetarian item on the menu I could order. The black bean burger was okay. Not great. But it did get me thinking about a black bean burger recipe I had seen on another website (I believe it was Epicurious) a few months ago from Gourmet magazine that looked delicious.
I found the recipe on Gourmet's website and decided to give it a try on Sunday.
The only change I made to the recipe was substituting a beaten egg for the mayonnaise. I just wasn't convinced that the mayonnaise would be an effective binder to allow patties to be shaped and formed. Overall, I thought the burgers tasted really good. However, although they held their shape on the grill and in their buns, they did fall apart once bitten into. My partner said it was almost like eating a sloppy joe.
Still, though, I would make these again. The Gourmet magazine recipe serves as a good blueprint from which you could customize your black bean burger. The next time I make these, I'll try adding grated parmesan cheese. Perhaps the melted cheese, along with the beaten egg, will help to better hold the shape of the patties. I'll also probably try using a different combination of dried spices and herbs.
Black Bean Burgers Makes 4 Patties
2 14-ounce cans black beans, rinsed and drained
3 tablespoons mayonnaise (I used 1 beaten egg instead)
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed between fingers
1/4 teaspoon cayenne pepper
1/4 cup finely chopped fresh cilantro
3 tablespoons vegetable oil
4 hamburger buns
Add 1 can of black beans, bread crumbs, cumin, oregano, and cayenne pepper into a food processor and pulse until a course puree forms. Transfer to a bowl and add to this mixture the beaten eggs, cilantro, and the remaining black beans. Stir until well combined and shape into four patties.
Heat the oil in a skillet over medium heat, and cook the burgers, about 2-3 minutes on each side. Or just throw them on a grill, which is what I did.
I served the burgers with lettuce, freshly made salsa (recipe here), and sour cream.