The weather has been so summer like the past few days and it got me in the mood for a typical summer night dinner…burgers! But not just any burgers [because those are boring], spicy black bean burgers. Added bonus – I had sweet potatoes in the fridge so I could give my first batch of sweet potato fires a try.
For the burger – I pretty much followed Jenna’s recipe, except I subbed quinoa for Panko. [these are protein packed gluten free burgers!] I also added a little red onion.
Luckily my food processor showed up!
There were quite a lot of beans, so I had to mix them in the processor in batches – My little chopper friend was getting a workout, that’s for sure!
I put the mix in the fridge for a few minutes to “harden” up a bit – it seemed a little to wet to form into patties at first.
I also had a hard time cooking them in a pan [I am handicapped when it comes to flipping anything], so instead, I baked them in the oven
For the fries – I just sliced up the sweet potatoes drizzled with EVOO + salt and popped them in the over for 13 mins at 450 – then flipped. I think they are better when they are a little charred. [I’m not just saying that because some most of mine turned out that way]
Verdict: Delicious! A little crumbly, but I didn’t mind that because I didn’t have mine on a bun. Maybe the Panko would help them stick together better.
Level: Easy, as long as you have a processor or blender, otherwise mashing the beans by hand would totally blow.
Make Again: Oh, For Sure! The fries were great [and healthier] and the burgers make great salad toppers for lunch the rest of the week, I love repurposing leftovers!
2 cans black beans, drained and rinsed
1 T ground flax + 3 T water
2 cloves garlic
2 T tomato sauce
1/2 cup Panko breadcrumbs
2 tsp cumin
1 1/4 tsp salt
1/2 cup corn (fresh or frozen and defrosted)
avocado for topping
olive oil (or canola oil) for frying burgers
Seed and roughly chop jalapeno. Add it and the garlic cloves to a food processor (or high speed blender) and mince finely. (Alternatively, you could chop them yourselves very finely but it’s just easier at this point to throw them in a food processor.)
Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.
In a small bowl, mix together the ground flax and water. Let sit for five minutes.
Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, tomato sauce, flax and corn. Stir well until everything is combined. Add remaining black beans.
Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.
Serve burgers with avocado slices, sriracha and ketchup.