Wednesday, April 7, 2010

Black Bean Burgers

I was in the mood for a black bean burger and was looking for a certain recipe I've used before, but couldn't find it. I ran across this simple recipe, instead:

One 15-to-19 ounce can black beans,
rinsed and drained
2 tablespoons mayonnaise (I used Hellman's Light)
1/4 cup packed fresh cilantro leaves, chopped
1 tablespoon unseasoned bread crumbs (I added more, the mix seemed really wet without them)
1/2 teaspoon hot red pepper sauce,
or more to taste
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste

Mash beans and mayo in bowl. Mix in the rest of ingredients and with wet hands (helps keep from sticking) form into four patties. I let them sit in the fridge for a while while I got the veggies prepped. In my experience, the cold always helps veggie burgers stay together while cooking. Spray patties with cooking spray, or lightly oil on both sides. Cook on skillet for 3-4 minutes each side.


I sprinkled some grated colby/jack cheese on Graham's and served with a side of sautéed squash, zucchini, cherry tomatoes and red onions. I served ours on toast with salsa, sour cream, lettuce and tomato (an avocado would have been great if I'd had one).

I would've normally skipped this recipe since it called for added mayo and I usually think of veggie burgers as a light meal, but it wasn't much and as I mentioned, I was looking for ease and I had all of these ingredients on hand. The burgers stayed together pretty good and G2 really liked them. G3 wasn't so sure...but he did eat a little bit. I will probably do it again since it was so simple (didn't even have to use the food processor...fewer dishes) and may play with the flavor a bit for Graham.

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