We are a meat-loving family, but sometimes you need to switch it up a bit. I invited a good friend, a self-proclaimed foodie and vegetarian, over for dinner when I first made these black bean burgers. His eyes rolled back into his head with the first bite and he proclaimed them to be the best black bean burger he has ever tasted. Full of flavor, these patties can be formed in advance of dinner or even frozen for up to two weeks if you wrap them well. Adapted from Cook’s Illustrated, this is my new go-to black bean burger recipe that will satisify meat-lovers and veggies alike.
2 (15 oz) cans of black beans, rinsed
2 large eggs
2 Tbl Better Batter Gluten Free Flour
4 scallions, minced
3 Tbl minced fresh cilantro
2 garlic cloves, minced
1 tsp ground cumin
1 tsp hot sauce (optional)
1/2 tsp ground coriander
1/4 tsp salt
1/4 tsp pepper
1 oz corn tortilla chips, crushed coarse (1/2 cup)
8 tsp vegetable oil
Line a rimmed baking sheet with a triple layer of paper towels and spread the bean over towels. Let stand for 15 minutes to drain excess liquid otherwise burger filling will be mushy.
Whisk eggs and flour together in a large bowl until a uniform paste forms. Stir in scallions (I used all the green and some of the white parts), cilantro, garlic, cumin, hot sauce, coriander, salt, and pepper until well combined.
Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are broken down but not pureed, about 5-8 pulses. Transfer black bean mixture to the bowl with the egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours (I did about 4 hours).
Adjust oven rack to middle position and heat over to 200 degrees. Divide bean mixture into six equal portions (I found my hands got sticky after handling 1-2 patties, so lightly wet hands to make this process easier). Firmly pack each portion into a tight ball and then flatten into a 4-in diameter patty. (Patties can be wrapped individually in plastic wrap, then placed in a sealed bag and frozen for up to two weeks. Thaw patties before cooking.)
Heat 2 tsp oil in a non-stick skillet over medium heat until shimmering. Carefully place three patties in the skillet and cook until bottoms are well browned and crisp, about 5 minutes. Flip patties, add 2 tsp oil and cook second side until well browned and crisp, 3 to 5 minutes. Transfer burgers to a wire rack set in a rimmed baking sheet and place in the oven to keep warm. Repeat with remaining three patties and 4 tsp oil. Serve on a gluten-free bun or wrap in lettuce and serve.
NOTE: I served homemade guacamole and the Cook’s Illustrated recipe for chipotle mayonnaise as toppings: Stir together 3 Tbl mayo, 3 Tbl sour cream, 2 tsp minced chipotle chile in adobo sauce, 1 miced garlic clove, and 1/8 tsp salt together and refrigerate until ready to serve.