Aaah… who doesn’t like a good ole burger? Back when Chris and I ate meat, burgers were one of my favorites, only second to spicy chicken wings.
Growing up in Spartanburg, SC, The Beacon was the go-to place for a fabulous burger. If you like watching Diners, Drive-Ins and Dives on The Food Network, you may have seen them. I always got the Chili Cheeseburger A-Plenty, which meant I also got a pile of french fries and THE BEST onion rings, EVER!
Growing up, I remember when Mom and Dad would yell, “Let’s go to The Beacon!”
Man, I couldn’t get to the car fast enough. It took us about twenty minutes to get there and those were the longest twenty minutes of my life! Just going across town, I’d ask, “Are we there yet?”
If you’re ever in the area, you have to go! Just trust me. It’s an experience and the food is incredible!!
So, what do I eat now that I’m a pescetarian? Well, black bean burgers, of course.
I bet you’re making a “yucky” face. Don’t be too quick to scowl. They’re good. I promise. Yes, they’re completely different from a meaty hamburger, but they’re full of flavor and delicious.
My recipe is VERY simple. I don’t add a whole bunch of ingredients and I use the food processor. (At the end of the recipe, I’ll leave a tip if you don’t have or don’t want to use a food processor.)
Let’s get these burgers going!
First, drain the beans, but don’t rinse.
Next, roughly chop the onions and jalapeños, and add them to the food processor.
Pulse them until finely chopped.
Then, add the beans, egg, bread crumbs, onion powder, garlic powder, salt, pepper, and parsley (optional).
Process until smooth and then spoon into a bowl.
Now, add more bread crumbs. Do a little at a time, using your hands to mix. Don’t be scared to add as much as you need. It’s not like you’re working with hamburger meat; adding more bread crumbs won’t make them too dry, promise. I mean, don’t add the whole container or anything, just make sure they’re not too loose. You want them to be on the firm side.
Patty them into the size you want. Then, place on a floured plate.
Rub a little flour on top of the patties (this helps them set and will help form a crust when you sear them).
Cover and put them in the fridge for at least an hour before cooking. This will also help them set.
Now, it’s time to sear them. Heat vegetable oil in a large pan (preferably cast iron) on medium high heat. Add the patties. BE PATIENT!! Don’t turn too soon. Let them get a nice crust before flipping. Then, once you flip, let them do the same on the other side, and make sure they’re heated all the way through. While they’re finishing up, add a piece of cheese if you’d like. Of course, we use nothing but the best… Cabot Cheese.
Butter your buns and toast them. It makes a difference!!
Now, make one heck of a spicy black bean burger. Add the toppings and condiments of your choice and dig in!!
Looks good, doesn’t it?
Now, look at it once it’s cut.
Not bad for a black bean burger. Still making a yucky face? I hope not. I have a feeling you’re going to love it!
Yes, seriously, love it.
What you’ll need:
(2) 15.5 oz cans black beans
1 medium onion– roughly chopped
1 large jalapeño- roughly chopped (take the vein and seeds out if you want it less spicy)
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon pepper
1 Tablespoon salt
1/2 cup Fine, Plain Bread Crumbs (I used Progresso), plus more to get the right consistency of the patties.
1/4 cup fresh parsley (optional)
2 Tablespoon vegetable oil
Buns and butter (of course)
Drain the beans, but don’t rinse. Roughly chop the onions and jalapeños and add them to the food processor. Pulse them until finely chopped. Then, add the beans, egg, bread crumbs, onion powder, garlic powder, salt, pepper, and parsley (optional). Process until smooth and then spoon into a bowl. Add more bread crumb. Do a little at a time, using your hands to mix. Once it gets to the point where you can patty them, add a little more. You want them to be firm so they don’t fall apart. Patty them into the size you want. Then, place on a floured plate. Rub a little flour on top of the patties. Cover and put them in the fridge.
Heat a large pan on medium high heat and add vegetable oil. Sauté the patties on one side until a nice crust is formed, then flip, and do the same with the other side. Make sure they are heated all the way through. The timing will depend on how thick you made the patties. Add cheese if you’d like.
In a separate pan, toast your buttered buns.
Make the best black bean burger of your life! Add all the toppings and condiments you want.
Tips and Alternatives:
If want them to be Mexican Black Bean Burgers, replace the parsley with cilantro and you could add some corn.
If you don’t have a food processor, or don’t want to use one, grate the onion with a box grater and chop the jalapeño as finely as you can. Mash all the ingredients with a potato masher and stir to mix it all together
If you want to grill them, I’d suggest putting a cast iron skillet on the grill and cook them that way. It may be hard to get them firm enough to keep them from falling through the grill grates. Plus, you want to form the crust.