Vegetarian recipe: The best black bean burgers ever (really)

Black Bean BurgersThis recipe is for those who think they could never, ever actually enjoy a vegetarian “burger”. And, hey, at some point in my  life, I would have said the same thing.  And so would my meat-loving (obsessed?) husband. But he loves these quick, easy black bean “burgers”. [NB: I use the term burger loosely since these beauties are formed into patties and could be served on buns]. You really don’t miss the meat. At all. I could seriously eat these once per week and not get tired of them, so I share this recipe with full disclosure… addiction could ensue.

Serve these burgers with a refreshing glass of dry rosé wine or Pinot Noir and a side salad.

Black Bean Burgers with Spicy Aioli
Since I eat low carb (I drink my carbs instead), I don’t serve these with buns. But you could.

Ingredients

1 (15-ounce) can black beans, rinsed and drained
1/4 cup chopped onion
1/4 cup chopped fresh cilantro (also tasty with fresh basil or any mixture of fresh herbs)
1 tablespoon garlic, minced
1/2 teaspoon smoked paprika
2 teaspoons soy sauce
5- 6 drops of Sriracha (Thai hot chile sauce)
1/2 teaspoon salt
5-6 turns of the pepper mill or 1/4 teaspoon
1/4 cup panko breadcrumbs
1 large egg, lightly beaten before you add it to bowl
Cooking spray

Spicy Sauce
1 1/2 Tablespoons mayonnaise
1 1/2 Tablespoons Greek yogurt (don’t have any on hand? You can use 1/4 cup mayo instead)
1 teaspoon Sriracha
1 teaspoon fresh lime or lemon juice

Directions

1. Preheat oven to 425°.
2. Place beans in a large bowl; lightly mash with a fork to a consistency where they still resemble beans but they’re no longer whole. Stir in onion and next 9 ingredients (through egg). Divide mixture into four equal portions; shape each into a 1/2-inch-thick patty.
3. Arrange patties on a baking sheet coated with cooking spray. Bake at 425° for 8 minutes; turn after 6 minutes.
4. For the sauce, combine mayo, yogurt, Sriracha, and juice. Mix well.
5. Serve patties with equal parts of the sauce drizzled on top.

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