It’s no secret that I love a good burger. Since I’m trying to not eat meat too frequently, I’ve been on a quest for a really good veggie burger. I’ve made a whole bunch of them since the creation of the blog, but I haven’t been super successful, until the other night. I had made a version with lentils and black beans and they were almost perfect, but needed a little more work. After making Isa Chandra Moskowitz’s cajun bean balls, I realized I could apply the same technique (no eggs, mushed and not food-processed beans, etc.), to a burger.
The hardest part for me in creating a good veggie burger was the consistency. I always find the recipes make the burger either too wet, causing them to not stick together, or too dry, making them stick together at first, but eventually flake apart and require a lot of sauces to eat them. Everything always tasted good, but the process of cooking them based on their all-over-the-place consistency caused me kitchen-induced agita.
So, I tried to take the bits and pieces of recipes that I knew worked, and left out the things that didn’t really seem to work well. Both my husband and I love spicy foods, so I of course had to add some heat into the mix, opting for a jalapeno. After telling my husband I only used one, he immediately replied, “What? Just ONE?!” until he took a bite… that single pepper wasn’t messing around, especially because it isn’t cooked, and I of course don’t de-seed it (that’s where all the heat is!). So, depending on your spice preference you can use more, less, or completely omit the pepper. We enjoyed ours with some oven fries, and topped the burgers with chipotle salsa and sour cream. If we had avocados on hand, those would have been toppers as well.
Perfect marathon-week meal 🙂
Spicy Black Bean Burgers
– makes 4 burgers –
1 150z. can black beans, drained and rinsed
1 jalapeno, diced
1/2 medium yellow onion, diced
1 tsp chili powder
1 tsp cumin
1/4 c plain breadcrumbs
1. Preheat oven to 350 degrees
2. In a medium sauté pan that’s been sprayed with cooking oil, and cook the diced onion until translucent, about 5 minutes. Add chili and cumin and cook for an additional 2 minutes.
3. Meanwhile, in a medium sized bowl mush the beans, making sure there aren’t any whole beans, but it doesn’t have to be perfect. Mix in the onion, jalapeño, and breadcrumbs until well combined.
4. Spray a baking sheet with cooking spray, and line with burgers. Make sure to coat the tops of the burgers with some cooking spray as well. Loosely cover with foil and bake for 15 minutes. Remove the foil, flip the burgers, and cook for an additional 10 minutes.