Black Bean Burgers

a tasty American take on falafel and a super replacement for vegetarians, these burgers are sure to please.

2 15-oz cans black beans (rinsed and drained well, divided)
2 Tbsp mayo
1/3+ cup plain dry bread crumbs
1 tsp baking powder
2 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp cayenne pepper (optional)
2 Tbsp salsa (drain as much juice out as possible)
1/4 cup finely chopped cilantro
2-4 Tbsp all-purpose flour
3 Tbsp vegetable oil
4-5 hamburger buns (or sandwich thins), toasted

1. Combine 1 can of beans, mayo, bread crumbs, baking powder, spices and salsa in a food processor or blender and pulse into a coarse puree (if using a blender, stir ingredients with a spoon before blending). Transfer to a bowl, stir in cilantro and remaining can of beans. Stir in up to 2 Tbsp more bread crumbs and 2-4 Tbsp flour to make a mixture that is no longer sticky and very easy to handle.
2. Form into 4 or so patties and place on a cookie sheet. Refrigerate for 45+ minutes (very important or patties with fall apart while cooking).
3. Heat oil in a skillet over medium-high heat until it shimmers. cook burgers until outsides are crisp and browned, 5-7 minutes total. Serve on toasted buns with fresh lettuce, onion, tomato, mustard, ketchup, etc.

this recipe is from Jen (Schofield Johnson) and i've tweaked it just a bit to be a little closer to falafel. it can also be made with pinto beans.


jo said...

Kel, you're never going to believe this, but guess what is on the menu for this week? This exact recipe with those exact buns.

I'm glad they are a classic, and I can't wait to try them myself. I'll have to use your tweaks.

ash said...

This is my Cinco de Mayo dinner. It's got salsa and cilantro so it counts. Sounds delicious.

T.R. said...

When do I add the second can of beans?