![]() Use your favorite burger buns, or make homemade hamburger buns to take your black bean burger over the top. Once you’ve cooked your patties, it’s time to eat! I love to serve this homemade black bean burger with chipotle sauce, lettuce, tomato, red onion or pickled red onion, and dill pickles for crunch. Store the cooked patties in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Otherwise, cook the patties in advance and reheat them before serving. Then, transfer the patties to a baking sheet, cover, and refrigerate them for up to a day before cooking. This is a great recipe to make in advance! If you want to cook the burgers right before you eat, mash together the beans and seasonings, fold in the egg and panko, and form the burger patties. For the best results, make sure your skillet is hot when you add the patties, and cook them for 4-5 minutes on each side. If you cook them in a skillet, each side should be crisp and blackened. If you’re cooking them on the grill, look for distinct grill marks and crisp edges. This black bean burger recipe comes out best when the patties have a really nice char. I also recommend brushing the patties with olive oil before putting them on the grill to prevent sticking. If they’re sticking to the grill, keep cooking! Chances are, they’ll be easy to flip in a minute or two, once the first side is nice and charred. If you’re grilling your patties, make sure to cook them for a full 8 minutes on the first side. If your mixture won’t hold together, continue to mash the beans until you’re able to form patties. The mashed black beans play an important role in making these patties firm and cohesive. It firms up nicely after chilling for just 20 minutes! If the black bean mixture is too wet to handle, pop it in the fridge. ![]() ![]() Either way, the patties should be well-charred, crisp on the outside, and tender in the middle. Then, cook! You can use a cast-iron skillet or an outdoor grill for this step. Fold in the egg, followed by the panko bread crumbs.įorm the mixture into 6 patties, about a heaping 1/3 cup each. Use a large fork or potato masher to mash the mixture until it starts to hold together but still has visible chunks of black beans. And salt and pepper – To make all the flavors pop.įind the complete recipe with measurements below.Ĭombine the black beans, onion, garlic, chipotles and adobo sauce, cumin, balsamic, tamari, salt, and pepper in a large bowl.Panko bread crumbs – They give the burgers their hearty texture.Balsamic vinegar and tamari – They make the patties tangy and savory.Canned chipotles and adobo sauce – They add smoky flavor and a little heat.Garlic – Along with the onion, it gives this black bean burger recipe sharp depth of flavor.That’s normal! Add the moist onion pulp to the black bean mixture, leaving excess liquid behind on your work surface. When you grate it, the onion will release a lot of liquid. Onion – I grate the onion on the large holes of a box grater before mashing it with the other ingredients.Black beans, of course! Use canned, or cook your own.They’re the newest addition to our regular recipe rotation, and once you try them, they’ll have a permanent spot in yours, too.Īnother great thing about this recipe? It uses basic ingredients! You likely have all of them on hand already: Make them for a laid-back summer cookout or for a quick weeknight dinner at any time of year. 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. Nope – this black bean burger recipe comes together in one bowl in under 30 minutes, cooking time included. They’re also easy to make! You won’t need to haul out the food processor or dirty 3 pans to whip them up. The hearty patties are charred on the outside, tender in the middle, and packed with bold, smoky flavor. This black bean burger recipe is going to be your new best friend.
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