Best Ever Black Bean Burgers
This burger is thick and juicy, like a real burger should be, and it doesn’t fall apart when you try to grill it. While the recipe takes a little bit of preparation ahead of time, the results are well worth the effort.
Recipe by Melinda Bryce.
Cook Time: 1 hour + 6 min
How Do You Make It?
• 1 cup cooked rice, any type (brown, white, wild, etc.)
• 1 15.5oz can black beans
• 1 cup frozen mixed onions and tri-color pepper blend, thawed (or 1 cup finely chopped onions/green peppers/red peppers)
• ½ cup quick-cooking oats
• 1 Tbsp powdered taco seasoning
• 1 tsp salt
• 1 tsp xanthan gum
• Olive oil for coating
• Toppings (optional): guacamole, salsa, lettuce, whole wheat buns
1. Partially drain liquid from beans.
2. Pour beans and remaining liquid into a large bowl and mash with a potato masher or fork until the beans are mushy with some whole beans remaining.
3. Add all other ingredients (except toppings) and mix until evenly blended.
4. Line a jelly roll pan with aluminum foil.
5. Thinly coat foil with about one teaspoon oil.
6. Form mixture into six patties. It helps to wet your hands to prevent the mixture from sticking to your fingers.
7. Place patties on oiled foil.
8. Oil a second piece of foil the same size as the first and lay it over the top of the patties, gently pinching the two edges together.
9. Place pan on the center rack of a cold oven.
10. Fill a shallow glass pan (like a lasagna pan) with water and place on the bottom oven rack.
11. Heat oven to 350˚F and set the time for one hour. This will steam the patties so they stick.
12. Remove from oven and chill in the refrigerator for at least one hour or overnight.
13. Grill or pan fry as you would any other burger, about three minutes on each side until the outside is crisp and the inside is warmed through.
14. Place on a bun and top with guacamole, salsa, and lettuce or any other burger garnish. Enjoy!
You must be logged in to post a comment.