I’m slightly thrilled that Sheila didn’t post her recipe for black bean burgers, because we’re annoying enough without being repetitive this early on. After we talked about them last night I had a hankering (?) for them tonight. They’re super easy to make, healthy, and inexpensive. For these reasons, I will be force feeding them to Kelly and Molly in a few short weeks. This recipe makes four or five burgers, depending on how big you make them. I made four, and three are currently in the refrigerator because my dad had golf league, my mom ate leftover pizza, and Kevin only eats pasta with butter and salt. We put a real emphasis family dinners in my house.
You may be wondering if Wegmans is paying me to advertise for them. They are not, but if they decide they want to invest I’d be happy to be reimbursed in produce and bakery products. Or just love and affection.
I mash the beans a little bit to help the mixture bind more easily, and then add about a cup of bread crumbs. I just throw two slices of bread (tonight I used Arnold’s Oat Nut) into the food processor, which appears to date back to the 1980s. Perhaps it’s time for an upgrade.
Then I add half an onion, usually vidalia, but you can choose whatever kind you like. Tonight I used one whole onion because my mom found cute little baby ones. Did I sound like Anne Burrell there? I hope so. Add one egg and mix it all together until it resembles dog food or some other vile product. Looks aren’t everything, people. Inner beauty is key.
Next my seasonings- which include some basil, minced garlic, salt, and pepper. You could really add whatever you like- cilantro, hot sauce, chili powder. Go crazy.
I pan fry them in a tiny bit of olive oil because I like to get a little sear.. 2 to 3 minutes on each side on medium-high heat. You could also cook them in the oven; I do not recommend grilling because I’m fairly confident they would fall apart.
Now my topping lineup. I feel guilty and embarrassed to admit that I’ve never had them with cheese because I find them to be creamy enough on their own. I will compensate for this tomorrow by eating a whole brick of chedda. Extra sharp. I used iceberg lettuce, tomato slices, and red onion. Because you can’t get too onion-y for me.
I like to eat them on a whole wheat pita, another one of my favorite Wegmans brand products, with the smallest schmear of mayonnaise. I’m usually a mustard gal but that didn’t seem appetizing and I don’t believe in dry bread.
I am a full blown carnivore but this burger makes me believe for the three minutes that I am inhaling it that I could be a vegetarian. They’re hearty and filling, and extremely flavorful. So after an intense treadmill workout while glued to the Real Housewives of NYC Reunion Part 1 and a healthy healthy dinner, I was ready for a large banana split. I earned it.
Black Bean Burgers
1 can black beans, drained and rinsed
1 cup bread crumbs
1/2 a medium onion, diced
1/4 cup basil, chopped
1-2 cloves garlic, minced
toppings of your choice
P.S. These also keep really well- I’ve had them leftover cold, heated up, or just mixed the dough? batter? and then left it in the fridge and made them fresh as I wanted them. Given that I only discovered these about 3 weeks ago, you can guage the level of my obsession.