Monday, December 07, 2009

Homemade Quick Black Bean Burger

Well this is fantastic. It IS a quick burger. I will admit it is from the new, revamped Cooking Light. And the stupid thing, reflecting their decline in quality, is that the nutritional information doesn't include the bun or toppings or anything. So. Against it on principle, but love it for the taste. What an excellent black bean burger! It's so hard to get ones that stay together and taste delicious. I did have to double the amount of bread crumbs, but it worked beautifully. I cooked it on the Griddler with just a small amount of olive oil. I mixed some ketchup with some Frank's Red Hot Sauce and all the other toppings suggested by the magazine note. Delicious!

We had it with our favorite Denise's Corn Casserole and had a truly excellent meal that we are very likely to repeat.

burger

Our Homemade Quick Black Bean Burger
Cooking Light, November 2009

Serve on a bun with a hot sauce-spiked ketchup, spinach leaves, tomato slice, a slice of Monterey Jack cheese, avocado slices, and onion.

1 (2-ounce) hamburger bun, torn into pieces
3 tablespoons olive oil, divided
2 teaspoons chopped garlic
1 (15.25-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon chili powder
1/2 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 large egg, lightly beaten
1 large egg white, lightly beaten

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.

2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.

Yield: 4 servings

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