During this year’s March Break, I posted a picture on the blog’s Facebook page of a black bean burger that I prepared for Miss M, so that she could participate in our family burger night while also staying true to her stated intention to eat less meat. There were a few requests on the FB page for the recipe, so now that the kids are back to school and I’m finding my ‘normal’ again, here it is.
First, I need to admit that while I LOVE cookbooks (to an almost pathological degree) and I have, probably thousands of recipes that I have collected, written and cultivated over the past twenty years, I tend to use them more as loving guides rather than absolute rules that must be followed. While this can be a low-stress way to prepare food, it can also lead to unpredictable results, especially when trying to reproduce an amazing meal. I chalk this up to the whim and whimsy of my particular set of mental and emotional issues. My family chalks it up to the cost of doing business with me. Either way, you’ve been warned.
Honestly though, I have made these, as written below, a few times and they have turned out perfectly each time, so while I do not exactly adhere to all of the exact measurements all of time, I think the recipe is forgiving enough to still be a delicious alternative to a meat burger, even if you add a bit more bread crumbs or a lot more garlic, or toss in some carrots julienne. Lean in and own it, make it your own. The way it is presented here, is how I make them and the 50% of my kids who have tried them (and I) like them.
Oven-Baked Black Bean Burgers
Plant-based, not Vegan.
Makes 4-6 patties, depending on preference (I make 6).
Ingredients
1 can (19oz) Black Beans, rinsed and drained
1 small onion, diced
2 tbsp diced garlic
1 large egg, beaten badly
2/3 cup bread crumbs (about a handful, really)
1 tbsp chili powder (optional, I omit usually)
1 tsp cumin (again, optional)
Salt and pepper (and they’re in a fix), to taste (but don’t taste it raw, just guess)
Directions:
- Line a cookie sheet with parchment paper and pre-heat oven to 375F
- Rinse, drain and drip-dry beans. Place in a large bowl and mash with a fork (or, if you have one, a handy-dandy pastry cutter does an amazing job).
- Add onion, garlic, and spices (if using) to the bean mash.
- Add egg and bread crumbs and combine.
- Form into patties and put on cookie sheet.
- Bake on parchment paper lined cookie sheet, 10 minutes per side.
- Toss on a bun, load up with condiments, pile your plate with sides and enjoy!
- Refrigerate left over patties for a day or two, or wrap and freeze for later. Reheat in toaster oven or microwave (about a minute on high from cold, not frozen).
Notes: You can opt to pan-fry these in a pan using a bit of oil, 4-5 minutes per side, but that will change the nutrition facts accordingly. I haven’t tried to grill these, but if you’re brave and have a well-greased grill, I suppose you could also cook them that way. Experiment, be creative and have fun with them. xx
Let me know if you make them and how they turn out for you! If you like them, share the recipe with friends and family and spread the love ?❤️
P.S. Join me on Facebook, Instagram and Twitter. Sometimes, I post info, ideas or photos everywhere, and other gems (and duds) only get posted on one site or another. Some things are totally worth skipping, occasionally there are things well-worth sharing. Either way, I’m happy for the company (as long as we can both stay in our own homes, in our jammies, with no actual face-to-face contact. #IntrovertProblems). Also, please feel free to like, comment on and share any post, for any reason, including blind rage and mockery. I dig it.
xx