Spicy Black Bean Burgers (w/ avocado topping)

hang on,   before you cringe at the idea of eating a “veggie burger” hear us out, we’re meat-eaters too. in fact, a big juicy burger is one of our favorite meals.

but there is something special about these meatless burgers; they’re not like the patties you’ll find in your grocer’s freezer aisle, or at the new hipster/vegan/hippie hangout down the street.

these are satiating burgers filled with beans and spices and herb g o o d n e s s. don’t tell your man and serve them to him as a ‘burger’ …they are surprisingly similar to the cow-version visually…

Spicy Black Bean Burgers

adapted from: “Recipe of the Week: Burgers,” by Sally Sampson (Wiley). {recipe states that it makes 4 burgers, but we find that it yields 5 or 6}

ingredients

  • 4 cups cooked, rinsed and drained black beans {we use 2-15oz cans}
  • .5 cup panko breadcrumbs
  • 2 large eggs
  • 5 scallions, both white & green parts, minced
  • 4-5 tbsp cilantro, chopped {we love our cilantro, we use 5}
  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • 1.5 tsp dried oregano
  • 1-2 tsp crushed red pepper {we use 1.5}
  • kosher salt, to taste
  • freshly ground black pepper, to taste

directions

Place 2 cups (or 1 can) of the black beans in the bowl of a food processor fitted with a steel blade and pulse until chunky.

 !!Absent Appliance Alert!! – since we don’t have a food processor, we put the beans directly into a large mixing bowl and use a potato-masher to, well, mash them! does the trick!

Transfer beans from processor to a large mixing bowl, add the remaining whole black beans, along with the panko, scallions, basil, garlic, cumin, oregano, and red pepper flakes and mix until combined.  Add eggs and mix again until well combined.

Divide the mixture into desired portions [original recipe suggests 4 portions of 3/4-1in. thick patties].  Toss the portions back and forth between your hands {after they’ve been washed, for goodness sake!!}.  Set on a plate and sprinkle the patties with salt and pepper.  Place a large cast-iron skillet over high heat and when it is hot, but not smoking, add the burgers to the dry pan.  Cook until well seared on both sides and heated throughout, about 4-5 minutes each side.  Serve with Avocado Topping {recipe below} & enjoy!!

Avocado Topping

Original Recipe from: Matt & Rachel’s Kitchen **not to be confused with our famous guacamole!**

ingredients

  • 2 ripe avocados
  • half a lime
  • half a white onion, chopped {the “slap-chop” saves lives here…}
  • 3-4 tbsp of cilantro, chopped {or more, if you love it like we do!}
  • .25 tsp garlic salt
  • 1/8 tsp cumin
  • sea salt, to taste

directions

Halve the avocados, removing & discarding the pit.  Use a spoon to scoop out the avocado into a medium mixing bowl. Depending on the ripeness of the avocados, you may be able to mash them easily with your average cereal-spoon, but I find that a potato-masher does a great job to “cream” the avocado into a lovely texture. Halve the lime-half {which will create 2 quarters… look at that math!} – and squeeze the juice onto the mashed avocado.  Use a spoon to mix in.

Add chopped onion and cilantro.  {Just a note: We pick the cilantro leaves off their ‘stalks’ which can be time consuming, but so worth it!  To save a little time, you can use a slap-chop -if you own one- for both the onion and cilantro.}

Add the garlic salt and cumin.  Take a little taste to see if your tastebuds desire a little more salt, then add sea-salt as desired.  {We found that only a couple twists of our salt-grinder was needed}  Enjoy!!

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