Southwestern Black Bean Burgers

Sometimes you don’t know what you need until it’s yelling at you to stop singing Carly Rae Jepson at the top of your lungs. (What! I was in Russia and missed this! It’s catchy!)

Sometimes you’re all, “who needs friends,” “I like eating with my hands in solitude” and “why would I want company? Other people just stop me from naked dancing.” You feel like you’ve got everything under control, you’re okay chugging along as the lone ranger that you are when, in reality, you really just need a healthy dose of best friends and a motherload of Indian take-out.

You need evenings filled with far-flung pals, beers, good food and bad jokes. You probably need to hash out all the problems of the world with the people who know you best and let you feel just a little more hopeful that the end of college is a good thing. You need people to remind you  how lucky you are. At least that’s what I needed, and it’s exactly what I got. Thank ye to all my wonderful family and friends. I leave for Russia tomorrow and will be back in August. Skype me maybe.

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Southwestern Black Bean Burgers
My best bean burgers so far.

  • 2 (15 oz) cans black beans, drained
  • 2 large slices crusty bread, chopped or food-processed to crumbs (about 1 cup crumbs)
  • 1/2 cup corn (get it fresh! summertime goodness!)
  • 1/2 medium onion or 1 shallot, chopped
  • 1/2 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder (optional)
  • 1-2 tablespoons chopped cilantro
  • 5 tablespoon olive (or other) oil for frying

1. Pour 2 1/2 cups beans in a large bowl and mash half the beans into an unattractive paste.

2. Heat 2 tablespoons oil in a medium skillet until shimmering. Add chopped onion, pepper, garlic and corn and sauté over medium heat 5-6 minutes, until slightly browned.

3. Combine cooked onion/pepper mixture with the mashed beans, remaining beans, bread crumbs, spices and cilantro. You should have a thick (not gooey) mixture. Add 1-2 Tablespoons of flour to thicken if necessary. Taste and adjust seasoning to your liking.

4.  Heat remaining 1 tablespoon oil in the skillet. Form dough into hockey puck patties (3/4” thick) and toss them into the skillet. Cook 4-5 minutes each side over medium heat. [Baking alternative: line a baking sheet with parchment paper and bake at 375º for 15 minutes each side.] Serve topped with salsa and guac!

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Make these maybe

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