Even in my earlier days as an unabashed eater of all things ground and beefy, I always had a place in my heart for black bean burgers. I'd occasionally sneak one off of my vegetarian friends during backyard barbecues. If a bar claimed to have excellent homemade black bean burgers, I'd order one with cheese and bacon, if I felt like it. In its ideal form, a black bean burger should be moist and meaty, with a patty that holds together and forms a substantial crust, packed with robust bean flavor and the seasonings that complement it. Scan your way through the internet or the cooking section at the bookstore and you'll find recipe after recipe for black bean burgers that follows the same basic procedure: Chop your black beans in a food processor along with some aromatics; stir them together with eggs, breadcrumbs, and some more whole or partially chopped beans; form them into patties; and cook.
You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to degrees F degrees C , and lightly oil a baking sheet. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
This black bean burger recipe is going to be your new best friend. The hearty patties are charred on the outside, tender in the middle, and packed with bold, smoky flavor. Nope — this black bean burger recipe comes together in one bowl in under 30 minutes, cooking time included. Lately, Jack and I have been cooking the burgers outside on the grill, but they come out just as well in a cast-iron skillet on the stove. Make them for a laid-back summer cookout or for a quick weeknight dinner at any time of year.
To make these crunchy black bean chips, you'll need just a few wholesome ingredients. Packed with healthy fibres and proteins, they have fewer carbs than the classic tortilla chips. They're perfect for dipping in guacamole and hummus or simply for munching on-the-go.