These Black Bean burgers are just the thing, to be the highlight for your summer of 2020. Easy to make, ingredients not hard to find, and a perfect accompaniment to your favorite summer sides. I like the combination of black beans with oats as the binder. Robin Asbell introduced me to this idea. My burgers are topped with a fresh cheese and mango chutney for a sweet and spicy punch. Toasted English muffins smothered with an herby compound butter seals the deal for a fresh and summery taste.
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Ingredients for the compound butter |
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Sliced Shallots. You can soak the shallots in water to temper the sting for 5-10 minutes. |
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Compound Butter Ingredients in the Food Processor. |
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Ready to form into a log. |
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Butter ready to be refrigerated, to ease slicing. |
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Veggie Burger Ingredients. |
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Spices, egg and seasonings all ready to process. |
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Adding beans into the mix. |
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Ready for the refrigerator. |
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Burgers hit the cast iron fry pan with a little neutral oil. |
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Toasted English muffins with compound butter. |
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Nice crust. |
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Dive in! |
Ingredients:
3 Tbsp. of compound butter: recipe below
1 stick room temperature salted butter, 2 shallots (sliced thin), 1/2 cup parsley leaves, lemon zest (from one lemon), 2 tsp. Worcestershire Sauce, 1 tsp. of lemon juice, 1/2 tsp. of ground black pepper, 1/4 tsp of fine salt
1 can of black beans, rinsed or equivalent of 15.5 oz, drained and well-rinsed.
1 egg
1/2 cup of whole oats
2 tbsp. of your favorite Barbecue sauce
1 tsp. of cumin, 1 tsp. of paprika, 1/2 tsp. of pure chili powder (ancho or otherwise), 1/2 tsp. granulated garlic, 1/2 tsp. of kosher salt, 3/4 tsp. of liquid smoke (optional), 1/4 tsp. Aleppo (optional).
1/3 cup of Mango Chutney
4 oz of Cheddar, Montery Jack, Swiss or Munster cheese (grated or sliced)
Ripe Summer Tomato (optional)
4 Toasted Split English Muffins or soft rolls
Serves Four
Directions:
To make compound butter: Place all the ingredients in the food processor. Process for 30 seconds. Lay a slice of Saran wrap on counter abut 8 inches long. Place the mixture at the bottom of Saran wrap about 2 inches from the edge. Now you will form a log, without actually touching the butter. Shape the mixture by using the bottom edge. Then roll the log up by rolling butter away from you. Twist the sides, and place in refrigerator to harden. You can freeze the remaining butter, and use when needed. Great on chicken or vegetables.
Place a 1/2 cup of oats in the food processor. Pulse six times.
Add half of the black beans to food processor along with one egg, 2 Tbsp. of Barbecue Sauce, 1 tsp. cumin, 1 tsp. paprika, 1/2 tsp. ancho, 1/2 tsp. granulated garlic, 1/2 tsp. kosher salt, 1/4 aleppo, 3/4 tsp. liquid smoke (optional). Process for one minute to form a paste.
Using a rubber spatula remove the black bean mixture into a large bowl, and add the remaining beans. Mix well. Prepare a dish with wax paper to place formed burgers on. With cold wet hands prepare four patties. I like to form two patties, rinse hands again, and form the remaining two. If you are having issues, place the mixture in the refrigerator for thirty minutes to firm up before making the burgers. Just have patience, cool hands and it will work.
Wrap plate up with Saran, and place in refrigerator for at least one hour. Burgers will keep for a few days, well wrapped.
Prepare you rolls or English muffins. Toast and coat with compound butter while burgers are cooking.
Heat your favorite burger skillet on medium high. A nice well-seasoned cast iron works wonderfully here. When ready drizzle in a coating of oil, and add burgers. Cook 3 minutes on first side, and flip reducing heat slightly. After 4 minutes add your cheese, and cover for 1 min to melt. Burgers should feel firm to touch, when done.
If using tomato, place on bottom of prepped English muffin. Slide burgers on bottom muffin, and top generously with mango chutney, before adding top half.
Add half of the black beans to food processor along with one egg, 2 Tbsp. of Barbecue Sauce, 1 tsp. cumin, 1 tsp. paprika, 1/2 tsp. ancho, 1/2 tsp. granulated garlic, 1/2 tsp. kosher salt, 1/4 aleppo, 3/4 tsp. liquid smoke (optional). Process for one minute to form a paste.
Using a rubber spatula remove the black bean mixture into a large bowl, and add the remaining beans. Mix well. Prepare a dish with wax paper to place formed burgers on. With cold wet hands prepare four patties. I like to form two patties, rinse hands again, and form the remaining two. If you are having issues, place the mixture in the refrigerator for thirty minutes to firm up before making the burgers. Just have patience, cool hands and it will work.
Wrap plate up with Saran, and place in refrigerator for at least one hour. Burgers will keep for a few days, well wrapped.
Prepare you rolls or English muffins. Toast and coat with compound butter while burgers are cooking.
Heat your favorite burger skillet on medium high. A nice well-seasoned cast iron works wonderfully here. When ready drizzle in a coating of oil, and add burgers. Cook 3 minutes on first side, and flip reducing heat slightly. After 4 minutes add your cheese, and cover for 1 min to melt. Burgers should feel firm to touch, when done.
If using tomato, place on bottom of prepped English muffin. Slide burgers on bottom muffin, and top generously with mango chutney, before adding top half.
Serving Suggestions:
Summer Corn, Pickles, Sweet Potato Fries, Cole Slaw or any of your favorite summer salads.
