Spicy Black Bean Burgers
Adapted from "Recipe of the Week: Burgers" by Sally Sampson
these are the best non-burger burgers we've yet tried. perfect blend of flavors. i sauteed the scallions and garlic before adding them. also, i broiled them (instead of grilling) for 10 minutes on each side. also, i didn't have any cilantro or fresh basil, but i did have fresh parsley and that worked just fine.
Ingredients
4 cups cooked, rinsed and drained black beans (about 2 ½ 15-ounce cans)
1/2 cup Japanese-style panko breadcrumbs
2 large eggs
4 scallions, both white and green parts, minced
3 tablespoons (a small handful) chopped basil or cilantro, or a combination
2 garlic cloves, minced
1 1/2-2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1-2 teaspoons crushed red pepper flakes
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
Method
Place 2 cups of the black beans in the bowl of a food processor and pulse until chunky.
Transfer to a large mixing bowl. Add remaining whole black beans, plus panko, eggs, scallions, fresh herbs, garlic, cumin, oregano and red pepper flakes and mix until well combined.
Using a dough cutter, portion mixture into patties about 1 inch thick. Suggested diameter: 3 inches; otherwise, the patty will be difficult to flip when cooking. KOD extra step that's worth doing: Place patties on a plate or tray and chill for 15 minutes so they can set up.
When ready to cook, remove patties from refrigerator and sprinkle with salt and pepper. Place a cast-iron skillet over high heat, without any fat; when it is hot but not smoking, add burgers to dry pan.
Cook for about four minutes on first side or until well seared and with a flipping spatula, turn onto second side and allow to cook for an additional five minutes, over medium heat.
Serve immediately with fixins': Monterey jack, cheddar or queso fresco, lettuce, fresh tomato slice, pico de gallo or jarred salsa, sour cream, avocado. Good on a soft bun or by itself.
Makes four to six burgers.
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