It's all about the beans. THE beans. The BEANS.
I'm finally sharing my Black Bean Burger recipe. And it's not because I didn't want to share, I just haven't gotten around to it.
And it's not even my recipe.
I stumbled across it last summer while browsing the various blogs I read on a weekly basis. I found this recipe on Jenna's blog, Eat, Live, Run. This is one of the top three blogs I must visit every day, and her book, White Jacket Required, came out recently and it went straight to the top of my to-read list. I find her blog to be very inspirational, with healthy recipes, travel posts, and great book reviews.
But let me tell you about these burgers. I.cannot.get.enough. I would eat these every day if I could. Which technically I could if I would just make them.
I probably make these every other week. Mr. B frowns upon them (even though he has never tried one), so all six bean patties are mine. Therefore they should last me a week. Nope. I'll be lucky if these beauties last me three days...they're that good.
I eat one for lunch, sometimes one and a half. And I have every intention of saving the rest for later in the week. But then I get home and I'm starving. They make a great snack. Oh, these are so good.
I think these are why I can't eat ground beef anymore. It doesn't even sound good. Last night I even thought I'd be excited because I made meatloaf; you know, THE Best Meatloaf, and I don't make it often...it's a special treat for me (or it used to be). I took one bite and that wasn't even good anymore. I had to force myself to eat it. I don't know what my deal is. I just know I love these Black Bean Burgers...and turkey burgers.
Just look at the caramelization.
You want that.
These are a must try! Thank me later.
Black Bean Burgers
*slightly adapted from Eat, Live, Run
Makes 6 patties
2 cans black beans, drained and rinsed
1 Tbsp ground flax + 3 Tbsp water (this is your flax egg)
2 tsp minced garlic
2 Tbsp tomato sauce
1/2 cup Panko breadcrumbs
2 tsp cumin
1 1/4 tsp salt
1/2 cup corn (fresh or frozen...frozen, thawed)
olive oil (or canola oil) for frying burgers
In a small bowl, mix together the ground flax and water. Let sit for five minutes.Add garlic and one can of beans to a
food processor (or high speed blender) and pulse to
combine. Add cumin and salt, pulsing until mixture resembles chunky
black bean dip. Transfer the black bean mixture to a large bowl and stir
in the bread crumbs, tomato sauce, flax and corn. Stir well until
everything is combined. Add remaining black beans. Heat a little olive oil in a skillet on medium high heat. Form black
bean mixture into patties and fry for about 4 minutes per side, until
golden and crusty brown.
[That's it...so simple!]
I usually just eat these plain and cold....straight out of the fridge. Delicious.
But sometimes, when I'm feeling ambitious, I eat them like this.
Topped with an avocado-Greek yogurt mixture and a tomato. With a side of lime tortilla chips.
With Love and God Bless,