foxykitchen

ramblings from my little kitchen

Black Bean Burgers

on May 13, 2012

Matt frequently gets burger cravings.  While I don’t eat meat, I don’t mind preparing it for him.  However when I told him I was going to make a veggie bean burger for myself, he quickly said that he wanted one too!  These were really delicious. I used cornmeal as my filler, but I think I would like these even more using panko. They were slightly spicy, had a ton of good flavor and a lovely crunchy crust.  The corn relish added a bit of heat and another layer of flavor and the avocado cream acted as the glue to hold it all together.

 

Black Bean burgers

  • 1 (15 oz.) can black beans, drained and rinsed divided
  • 1 cup white or brown rice, divided
  • 2 roasted red bell peppers, divided
  • 2 eggs
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 2 cloves garlic
  • 1 chipolte seasoning cube
  • 1 red onion, finely diced
  • 1/2 – 2/3 cup cornmeal, breadcrumbs, or panko
  • salt and pepper
  • Canola oil

Place 1/2 can of drained black beans, 1/2 cup rice, 1 coarsely chopped red pepper, oregano, cumin, garlic, and chipotle seasoning in a food processor. Pulse process until combined.

Finely dice the remaining red pepper. In a bowl, mash the rest of the black beans and rice.  Add the diced red pepper, onion, lightly beaten eggs and the mixture from the food processor.  Season with 3/4tsp salt and 1/2 tsp pepper.

Stir in the cornmeal/breadcrumbs a little at a time, and mixing until the mixture firms up. Place the mixture in the fridge for 30 minutes.

Heat a nonstick skillet with a little canola oil over medium heat. Add the mixture in patty form in batches and cook until done, flipping halfway through (about 5-6 minutes total for small patties and 8-12 minutes total for bigger burgers).

Corn Relish

  • 2 tsp. canola oil
  • 2 cups corn
  • 1/2 small red onion finely diced
  • 1 clove garlic, minced
  • 1/2 seeded jalapeno, minced
  • 15 cherry tomatoes, halved
  • 1 TBS lime juice
  • 2 Tbsp. chopped fresh cilantro
  • salt and pepper to taste

Heat a pan over medium-high heat and add the canola oil. Stir in the corn, and let it sit for about 1-2 minutes before stirring. Continue to saute until lightly browned.

Stir in the garlic and jalapeno, just until fragrant – about 30-60 seconds. Remove from heat and add the tomato, lime juice, cilantro, and salt and pepper to taste.

Avocado Cream

  • 1 and 1/2 avocado, pitted
  • 1/2 cup light sour cream
  • 1 lime, juiced
  • salt and pepper to taste
  • 1/4 cup cilantro

Puree all ingredients in a food processor until smooth.

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