This recipe is an adaptation of the infamous lentil burger recipe, which is, in essence, the basis for just about any “burger” type recipe. That is, protein + egg + bread crumbs = burger. But it’s the details that take a burger from basic to bananas (to quote Rachel Zoe, whose show, the aptly named Rachel Zoe Project, is a guilty pleasure of mine).
Like, in this particular recipe, I think the chipotle peppers are essential. They add that smoky spiciness that you wouldn’t get without them. However, I did do half the batch without them for the hombrecito, who likes spicy foods, but not necessarily hot-spicy, you know? But if your kids like spicy, then go for it. The cilantro is key too, and lemon always adds a lovely freshness that I like.
These burgers are so easy to make and so much better than those frozen hockey pucks masquerading as veggie burgers you find in the grocer’s freezer section (yes, I’m looking at you, Boca Burger). You can make up a big batch and cook however many you plan to eat (cook a few extra, they are that good). The uncooked mixture will keep for another day, but as there’s raw egg in there, best to cook it up fairly quickly — they taste better hot off the grill.
Also, sorry for my radio silence this week. Things seem to be so busy and I honestly haven’t been doing much new cooking — lots of zucchini pie and homemade pizza…let’s call it my late-winter blogging/cooking slump week. I’m over it and will be back on track next week.
Now for a bit of shameless promotion…ignore this part if I’ve already harassed you.
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Have a great weekend everyone!
Black Bean Burgers
2 15-oz/425g cans black beans, drained and rinsed
1/2 cup frozen edamame, defrosted
4 large eggs
1 teaspoon ground cumin
1/2 teaspoon fine-grain sea salt
1-2 chipotle peppers in adobo sauce plus a bit of the sauce
1/3 cup fresh cilantro
1 onion, chopped
Zest of one lemon
1 cup bread crumbs or panko
1 tablespoon extra-virgin olive oil
Combine the beans, edamame, eggs, half the onion, cumin, cilantro, and salt in a food processor. Purée until the mixture resembles thick hummus. Pour into a mixing bowl and stir in the rest of the onion and zest. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.
Heat the oil in a heavy skillet over medium heat and add 3 patties (if you’re making standard burger-sized ones), cover, and cook for about 5 minutes or until the bottoms begin to brown and firm up. Flip the burgers and cook the second side for about 3-4 minutes or until browned.
I often eat these on top of a piece of toast — a bun is too much bread, I think. Or they’re great plain too or even sandwiched between big leaves of romaine. Top with mayo (chipotle mayo would give a nice extra kick of heat, but as you can see from the photos, sriracha sauce works in a pinch) and slices of avocado.