There are plenty of bean burger recipes floating around, but I was particularly drawn to this one for it's quick cooking time and simple pantry ingredients. I had everything on hand to whip these up for a holiday Monday lunch, and now that I've tried them, I feel certainly that they'll make an appearance in our weekly meal rotation.
Jackson was quick to inform me that, while they tasted good, he prefers beef to beans in his burgers. Don't we all? I did notice, though, that he finished his before the accompanying side of potato chips and veggies sticks, leaving me to believe they were a little tastier than he wanted to admit.
How do you like your burgers? Are you beef eater? A vegetarian fan? Or perhaps you enjoy something a little more adventurous like lamb and bison?
Black Bean Burgers
- 2 - 19oz. cans of black beans, drained and rinsed well
- 1/4 cup mayonnaise
- 1/2 cup panko or Italian breadcrumbs
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 4 crusty buns
- Optional toppings: cheese, sour cream, avocado, lettuce, salsa
Combine 1 can of beans, mayonnaise, panko, cumin, oregano, chili powder and salt in the bowl of a food processor, and blend until a thick purée forms. Scrape the mixture into a bowl, add the remaining can of beans and stir to combine.
Heat the oil in cast-iron skillet set over medium heat. Form the bean mixture into patties and place them in the skillet, cooking until each side is golden brown, about 3 minutes.
Place burgers on the buns and serve with recommended toppings.