Black Bean Burgers
Black Bean Burgers!
I like to mix-it-up and Black Bean Burgers are definitely a mix-it-up for this “ground beef patties” on the grill, girl.
Years ago, I was of the mind …if it ain’t broke, don’t fix it!
And I certainly love grilling burgers any time of the year, but especially during the Summer grilling months.
There is something about going outside and smelling that wonderful aroma of grilling, coming from your neighbor’s yard, that makes you want to grab some ground beef or ground chuck …shape them into patties and throw them on your own grill.
I know you know that delicious smell of something grilling wafting across your yard and to your sense of smell and taste! Yummy!
And if you are going to start up your charcoal grill, there is one piece of equipment that I find is a necessity and that is a charcoal starter.
I have the instructions for using it at the bottom of the Black Bean Burger recipe.
We have a gas grill in our outdoor kitchen on the lanai….but the old fashioned charcoal grill in the Secret Garden is sometimes the way to go.
Soooooooo when years ago, my friend Cheryl from New Mexico, told me about this Black Bean Burger recipe…I sort of balked.
Beans replacing ground beef? No way.
However, being the trooper that I am….I took her suggestion of mashing up black beans and bread crumbs, added a few of my own spices to add to the flavor and I have come up with what I believe is one great black bean burger!
Does it replace a ground beef burger? No….
Is it completely vegan? No…
But it is a bit healthier and a refreshing change of pace for burgers.
I like to freeze the pre-made burgers on wax paper and wrap individually for that time when the Captain is flying and I just want a quick and easy burger.
I also like to add a slice of cheese…or red onion….or tomato….or green chiles…or salsa…or, well…you get the picture!
I hope you enjoy these Black Bean Burgers!
Have a great and blessed day!
Me
- 1 (15 ounce) can black beans, drained, rinsed and patted dry
- 1/2 green bell pepper (rough chop)
- 1/2 red bell pepper (rough chop)
- 1/2 onion, chopped (rough chop)
- 3 cloves garlic, peeled
- 2 well beaten eggs
- 1 tablespoon chipotle powder
- 1/2 teaspoon cumin
- 1 teaspoon hot sauce
- 1/4 teaspoon liquid smoke
- 1/4 teaspoon Worcestershire sauce
- 1 to 1 1/2 cups Italian bread crumbs
- 6 slices of cheese (optional)
- Hamburger buns toasted (optional)
- olive oil
- It is very important to pat the beans dry with a paper towel before mashing.
- Mash with a fork or use your hands to give them a thick consistency.
- Using your food processor, finely chop bell peppers, onion, and garlic. Remove any liquid formed by using paper towels.Too much moisture will allow your burgers to fall apart while cooking. (sometimes I put the whole mixture, beans included, into the processor...your choice)
- In a small bowl, mix the remaining ingredients (eggs, chipotle powder, cumin, liquid smoke, Worcestershire sauce and hot sauce) and add them to the bean/veggie mixture.
- Add the bread crumbs (the mixture will be a bit sticky, but should hold together as you shape your 6 patties, add more bread crumbs as needed)
- Place in the refrigerator for at least 30 minutes to 1 hour.
- Grill or bake on oiled aluminum foil 8-10 minutes per side.
- I find freezing the burgers for several hours allows them to "hold together" much better while cooking or grilling
- If grilling, place patties on aluminum foil that has been lightly rubbed with olive oil, and grill about 8 minutes on each side.
- If baking, preheat oven to 375 and place patties on oiled baking sheet, and bake about 10 minutes on each side.
- Add cheese while still on the grill if desired (the cheese also keeps burgers from falling apart if there is too much moisture in the patties
- I have been a bit lazy and put all the ingredients together in a food processor, but it is a little difficult to remove any excess moisture and to judge how many bread crumbs, but I eyeball it all and these patties definitely go into the freezer to firm up while allowing the bread crumbs to soak up excess moisture.
- I have added slices of avocado, or tomato, salsa, green chiles or red onion to these burgers after grilling and they are simply delicious.
- Using a chimney starter, loosely pack newspaper in bottom (underneath metal bottom)
- Fill charcoal up to within1 inch of the top.
- Using a long lighter, ignite the newspaper using all the little holes around the bottom of chimney starter.
- When the charcoal has started turning white (ash)...about 15-20 minutes, you know your grill will be hot enough for your burgers
