Our nephew and brother-in-law spent the night with us awhile back. I asked what they wanted for dinner, and my brother-in-law informed us that our nephew had gone vegetarian since being in college. When I asked what kind of protein he ate, I was praying and saying to myself repeatedly, “Please don’t say tofu. Please don’t say tofu!”
Thank goodness he said, “Black bean burgers!” Okay now that is something I can handle!!
With Lent coming to a close, this would be a great recipe to wraps things up with….
Sorry for lack of pictures, or maybe your saying, hallelujah. Finally, I don’t have to pilfer through all the pictures!!!
The sun is a blogger’s friend, and we haven’t had any sun in days. I hate the look of flash in my pics, and the pics turn out blurry if there is not enough light. And, that’s exactly what most of the pics did! Of course the sun came out right after I made these!!
Drain and rinse 1 can of black beans, reserving 1/4 cup of the liquid. Add beans, reserved liquid, 1 egg, 1/4 tsp. salt, freshly ground pepper to your liking, and 1 tsp. of cumin to a blender. Blend until smooth.
Scoop out into a bowl. Stir in 1/2 cup flour. Spread out 1/2 cup of Panko bread crumbs on a plate. Season with 1/8 tsp. salt, freshly ground pepper, and 1/4 tsp. garlic powder and mix well.
Make four patties, one at a time, placing each on top of the bread crumbs, covering all sides and edges. Place on a plate and cover with plastic wrap. Place in the freezer for about 5 minutes. If you are making a day before, place in fridge until you are ready to cook.
For the chipotle aioli that makes this scrumptious, mix 1/2 cup mayo and 1 chopped chipotle pepper in adobo sauce and 1 tsp. of the sauce.In a skillet melt two tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add patties to skillet and cook for 3 minutes on one side and then 2 minutes on the other. Spray a large piece of foil with non-stick spray. Top patties with cheese slices (I used cheddar). Top with foil and turn heat down to low until cheese melts.
Butter and toast buns. Spread aioli on one side of bun. Top with lettuce, tomato, and thinly sliced purple onion. Place avocado slices on top of bottom of bun. Lay bean burger on top of avocado. Put together and enjoy!
I paired these with sweet potato fries from the local grocer’s freezer area.
1 can of black beans, drained and rinsed, reserving 1/4 cup liquid
1/4 tsp. salt, plus 1/8 tsp. salt
freshly ground pepper
1 tsp. cumin
1/2 cup of flour
1/2 cup of Panko bread crumbs
1/4 tsp. garlic powder
1/2 cup mayonnaise
1 chopped chipotle pepper in adobo sauce
1 tsp. adobo sauce
4 whole-wheat hamburger buns
cheddar cheese slices
thinly-sliced purple onion
To a blender, add beans, reserved liquid, egg, cumin, 1/4 tsp. salt and ground pepper. Blend until smooth. Remove mixture from blender and place in a bowl. Stir in flour.
On a plate, mix Panko, 1/8 tsp. salt, garlic powder and pepper. Spread out evenly. Make 4 bean patties, one at a time. Press patties into bread crumbs on both sides and edges. Place on another plate and cover with plastic wrap. Place in freezer for 5 minutes or if making the day before, place in fridge until ready to use.
Butter and toast buns.
Make aioli by mixing mayonnaise, chipotle pepper and adobe sauce in a bowl.
Cut up fixings.
In a skillet, melt butter with olive oil. Add bean patties to skillet and cook for 3 minutes on first side and 2 minutes on other side. Add sliced cheese, top with foil sprayed with non-stick spray, and turn heat to low until cheese melts.
Spread aioli on top side of bun. Top with lettuce, tomato, and onion. Place sliced avocadoes on bottom half and top with bean patty.