Now, I’m a girl who likes her protein. If you know anything about me, you know that I eat all kinds of exotic meats, so it is rare that you’ll see me making a bean burger. But there was something about this Spicy Black Bean Burger from Keep It Simple Foods that caught my eye. I loved that it was packed with veggies and it used my favorite ingredient in the universe: Sriracha. So I thought I’d branch out, and the results were thrilling.
You will need: red bell pepper, Sriracha my love, chili powder, cumin, onion powder, bread crumbs, parsley, onion, garlic, one egg, and black beans.
You don’t need mustard. I’m not sure why I put it in the picture. Maybe I was anticipating what I was going to put on my burger. But the truth is that you could add it to the mixture along with any other spices that you like. There is room to be creative here.
Remove the seeds from the pepper, peel and cut off half an onion, and peel some garlic cloves.
Throw it all in a food processor and pulse until chunky.
Next, mash the black beans with a fork or, put them in the food processor as well and pulse them a few times. You’ll need to make sure the are well-drained first. You’ll also need to try not to get overzealous like I did and over-puree. It will be harder to form the burgers this way. But I like a challenge.
Next, coarsely chop some parsley.
Combine all of the ingredients in a bowl and mix well.
If the mixture seems too wet, feel free to strain it through a fine mesh strainer. Then add the bread crumbs.
Mix well until uniform and with a consistency that will allow you to form a patty. You may need to add more bread crumbs to get it to where you want.
Heat a skillet with a bit of oil and form a patty. Sprinkle it with bread crumbs on one side …
Then place it bread crumb side down into the hot oil and sprinkle the other side with bread crumbs. Do this with all four patties. You can finish these on the stove top, or if your patties seem fragile, heat the oven to 350ºF and just transfer the skillet to the oven so that they cook uniformly.
Remove them from the oven and doctor them with all of your favorite toppings. I used a thin bun so that the bean burger could be the star. Then I added sliced avocado, ripe tomatoes and my favorite condiments. It was truly delicious.
The best veggie burger you’ll ever eat. So tasty you won’t miss the meat!
- 1 can (16 Oz. Size) Black Beans
- ½ whole Onion, Cut Into Wedges
- 3 cloves Garlic, Peeled And Rough Chopped
- 1 whole Red Pepper, Stem And Seeds Removed, Chopped
- 1 whole Egg
- 1 teaspoon Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
- 1 Tablespoon Sriracha Hot Sauce (or Your Favorite Hot Sauce)
- ½ cups Finely Chopped Cilantro
- 1 cup Panko Bread Crumbs
- 2 Tablespoons Canola Oil
- 4 whole Burger Buns Or Kaiser Rolls
Drain the can of black beans. In a mixing bowl, mash the black beans with a fork or a potato masher.
Use a food processor to chop the onion, garlic, and red pepper until very fine. Stir the mixture in with the beans.
In a separate mixing bowl, combine the egg, cumin, onion powder, chili powder, Sriracha and cilantro. Add this to the bean mixture and combine well.
If the mixture has a lot of liquid, strain with a cheesecloth or let it strain through a colander with very fine holes. Once the excess liquid has drained off, return the bean mixture to the bowl and stir in half of the bread crumbs.
Use your hands to form four evenly sized patties. Coat the outside of the burger patties in the remaining bread crumbs.
Heat the oil in a skillet on medium high heat. Cook burgers in the pan until heated through and slightly browned on both sides.
Put the burger on top of a bun. Dress with all your favorite burger condiments and enjoy!
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.