After having a surprisingly delicious and homemade-tasting black bean burger (smothered in guacamole) at Brewer’s Alley in Frederick, Maryland, I decided I should attempt to recreate such a tasty burger alternative.

Then I forgot about it.

Until Whole Foods sent me my periodic email with recipes and photos in it, one of which happened to be for a black bean burger.

Here’s my recipe:

Serves 6-8

These easy-to-assemble burgers can be shaped ahead of time and cooked off when you’re ready to eat.

Ingredients

2 (15-ounce) cans no-salt-added black beans, rinsed and drained  **note, most beans are high in sodium (450+ mg/serving.  You can get healthier brands with 150mg or so for just a 20-30 cents more per can.. it’s worth it!)
2 eggs

1/2 c diced leek
2-3 cloves garlic, diced
1 cup whole wheat bread crumbs  (you can do these homemade by toasting and food processing your bread)
1 teaspoon dried oregano
a handful of fresh chopped basil
1 jalepeno, diced
Salt and pepper to taste

Rolls/burger buns/or serve over lettuce or greens
Hot sauce to taste
Endive (or lettuce), sliced tomato
Avocado mash/guacamole:  as much avocado as you want, mashed with fresh lime juice, salt, pepper, and garlic powder

IMG 0821 300x225   Homemade Black Bean Burgers

black bean burger patties

Instructions

Preheat oven to 350 degrees.  Line a pan with
Drain beans and mash partially with a fork in a large bowl.
Separately saute garlic, leek, and jalapeno until leek in a little oil.
Add eggs, bread crumbs, oregano, basil, garlic/leek/jalapeno, salt, and pepper to the bowl.
Mix well to combine then shape into 6-8 patties.  (more if you are making sliders)
Line a baking pan with foil, and lightly oil the bottom.
Arrange patties, cover with foil, and bake at 350 for 20 minutes or until cooked through.
Transfer to buns, top with endives, tomatoes, avocado and serve.

Thoughts

The only thing with baking is that it doesn’t make the burger crisp.  You could probably pan fry them to get that texture.  I personally think we overcooked the patties a little because they were slightly dry, but they could have used a little tomato mixed into the burgers, which I’ll try next time, and maybe a little more spice/kick to them.

We enjoyed these burgers along side an old favorite: Broccoli and white bean soup !  (oh, and a Bloomingdale Cocktail)

IMG 0825 300x225   Homemade Black Bean Burgers

Black bean burger with broccoli and white bean soup

 

The original recipe from whole foods follows:

Whole foods black bean burger recipe/comments

As many of the comments recommended, I halved the amount of bread crumbs.
Rather than fry the burgers, I baked them.  Less oil, less crumbling.
Rather than mash the beans  completely into a paste, I left them partially-mashed, with some beans nearly intact.
I also didn’t add onion, but substituted leek as I almost always do.
The recipe says it serves six with one can of beans, but I used two cans (to make extras, great for leftovers) and got two LARGE burger patties and 4 smaller patties out of it.  I’m not sure how they got six from one can.. either they were more like ‘sliders’ or the extra bread crumbs did it.

{March 29, 2011} {Tags: , , , }