Beans are a staple in many a vegan pantry. They are cheap (last can I bought was less than a buck and dried beans are even cheaper). They are full of fiber, protein, carbs and other awesome things that are good for you. Don’t believe me? Just Google the nutritional value of beans and prepare to be amazed. And to top it off, beans taste really good. Not a bean eater? Well, whip up this next recipe and you will be a convert.
The only bad side of these delicious legumes is gas. Flatulence can be embarrassing in most situations. In a room with a bunch of guys trading cheesy 80’s movie quotes, it probably is not a big deal and may even be damn funny. But if you are trying to impress a significant other or say a significant other’s parents, maybe this is not the recipe to spring on them right out of the gate. However, if you are hanging out alone in your comfy jammies and don’t care about breaking wind, then dive in. I promise you will like this one.
I don’t have a problem with gas, nor does anyone in my family. Oops, perhaps that was a little TMI. Sorry for over-sharing but I feel like this blog is a safe place without judgment. Where was I?? Oh yeah, so we eat a lot of beans in our house. This recipe is a family favorite and has been in the rotation long before we went vegan. I have to admit that I don’t remember when I put this one together. We probably had some awesome dish one night in a restaurant, and I came home and tried to re-create it.
I will say it is quite delicious. That is to say that my wife likes it a lot, and if she likes it and is happy then all is well. Never the less, the recipe does have a Mexican vibe to it which is great because I love Mexican food. It also has lots of cumin and cilantro which just happen to be some of my favorite flavors. So I give you my recipe for BLACK BEAN BURGERS.
Ingredients
- 2 15oz. Cans of Black Beans (rinsed and drained)
- ¼ Cup Grated Onion (about 1 small onion)
- 1 Tsp. Garlic Powder
- 1 Tsp. Dried Oregano
- 2 Tsp. Cumin Seeds (toasted, then ground)
- 2 Tbs. Fresh Cilantro (chopped)
- ½ Cup Panko Bread Crumbs
- 1 Tsp. Smoked Paprika (optional)
- Salt and Pepper to taste
- Cooking Spray
Instructions
So take your drained and rinsed beans and put them in a mixing bowl. Using a fork or potato masher, mash the beans up well but leave a few of the beans whole as it gives you a more rustic look. Don’t put them in a food processor or the beans will turn to mush. Once the beans are mashed, add in the onion, garlic, cumin, cilantro, bread crumbs, paprika, oregano, salt and pepper to taste. (ground cumin works just fine in this recipe as well. I just like the smell of toasted cumin seeds, and it adds a little more kick to the dish).
Use your immaculately clean hands to combine all the ingredients. You might need to add a few more breadcrumbs if the mix looks a bit moist. But once all is combined, let stand for a few minutes. Then all you have to do it form 4 large patties or 8 small patties and place them in the frig for at least 30 minutes. This step will help keep the patties from falling apart while cooking. However, black bean crumbles are just as tasty.
Set your cast iron or other skillet over medium heat. Spray the pan with cooking spray and sauté your patties until brown on both sides. It usually takes me about 4-6 minutes per side to get a nice golden crust. Then you are ready to serve dinner.
https://www.grassfedcarnivore.com/black-bean-burgers/I like to serve these patties in salad form. I usually throw in some baby arugula, fresh corn, cucumber, tomato, peppers, and top with my favorite dressing. But hey, these would make an awesome burger with some salsa, faux Monterey jack, and a bit of lettuce on a big old soft wheat roll. Who am I to stop you from getting our burger on? Either way, these black bean burgers are good going down but may be loud coming out. But in the end, you will not be unhappy. I promise. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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