A couple of weeks ago I catered a dinner for a group of hungry hikers. The crew spent a Saturday trekking the 14-mile round-trip up and down Mount Diablo and the meal was the shining light at the end of the walk. My sister, the leader, requested that I prepare a hearty yet meat-free vegetarian meal that included black beans. Always up to the challenge, I decided to make black bean burgers. After scouring the web for an exciting recipe, I chose this Mexican-inspired one from Gourmet.
Although I tweaked it a little, the final burger is meaty, satisfying, and incredibly scrumptious. I took the time to make fresh salsa and guacamole, but feel free to use store-bought substitutes. Whatever you do, don't leave out the condiments, they add to the burger's overall flavor. This makes a stellar vegetarian-friendly backyard dinner, so get the recipe, and read more.
1 tablespoon olive oil
1/2 onion, diced
1/2 jalapeño pepper, seeded and diced
1 garlic clove, minced
2 (14-ounce) cans black beans, rinsed and drained
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon chili powder
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
sour cream, salsa, guacamole, lettuce, for serving
I paired these burgers with a refreshingly floral white wine sangria.
- Heat the oil in a saute pan over medium heat. Add the onions and cook taking care not to brown, until soft, fragrant, and translucent, about 8 minutes.
- Stir in the garlic and saute for 2 more minutes.
- Pour the beans, bread crumbs, spices, and cilantro into a larger bowl. Add the onion, garlic, and jalapeño mixture. Using your hands, mash and crush the beans until paste-like. Form mixture into 4 patties.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns with toppings.
Makes 4 burgers.
- Beans, Main Dishes