This is my first entirely vegetarian recipe! Its not vegan, because there are eggs, but give me some time and I can figure out what someone could use as a vegan binder instead of eggs...though I would assume someone who is actually vegan would probably be a better person to figure that out. In any case, I think that's pretty exciting! While I love vegetables, the rest of this household its more inclined towards the carnivorous. However, this meal made each and everyone full and satisfied! Vegetarians for the win!
So you might ask, if no one likes things without meat, why did I even bother making these? Valid question. I'm not sure, I ask myself things like that all time. But in this case, I was inspired!
Years ago, my mom bought me a subscription to Cook's Illustrated, which I had always loved because of how much explaining it does. It really gives you a wonderful understanding of why and how a specific method works or is better than another. Knowing that stuff is what makes learning to cook without recipes so much more enjoyable and exciting. Well, this month's Cook's Illustrated came in the mail, just as my mom was texting me and asking if I wanted to renew the subscription. I said, "ya know, probably not, I don't think I've really read it in a long time."
Naturally, I flipped it open, and saw a whole two page article on vegetarian burger patties. The black bean burgers just sounded to good! So I read the article, took in all its advice and tips and this was what I came up with; Aaron ate two, Townes ate his entire one, avocado and all, and our ten month old ate nearly two without the bun! I think Townes was particularly proud and excited to eat them because earlier that day we had made the buns from scratch and he was able to do most of it himself.
I sliced open those fresh whole wheat buns, toasted them slightly on the flat top and added a little mayo. When the patties were cooked, I topped them immediately with feta cheese and let it warm on the hot patties. Then sliced avocado and red onion went on, and they were ready to eat. I only snapped one picture because they did not last long. All six were snatched up fast!
Spicy black bean burgers
Makes about 6 medium patties
Ingredients:
- 2 cans (15 oz each) of black beans
- 1/2 cup coarse broken tortilla chips
- 2 eggs
- 2 tbs. flour
- 1/2 tsp. salt
- 1 tsp. ground black pepper
- 2 tsp. garlic powder
- 1 - 2 tsp. of adobe seasoning (chili powder or chipotle powder would be find substitutes, depending on your spice preference)
- 1 tsp. ground cumin
- Canola or vegetable oil, for frying
- Feta cheese, for topping
- Avocado, for topping
- Red onion, for topping
- Mayo, for topping
- 6 burger buns
Line a large baking sheet with two or three layers of paper towels and set aside. Drain and rinse your two cans of beans in a colander in the sink and then spread out your beans on the paper towel-lined cookie sheet to dry off. You can also lay another layer of paper towels on top if you would like. The less moisture on the beans the better your patty.
In the meantime, put your tortilla chips in the bowl of a food processor and pulse until they are a fine powder. Transfer the ground chips to a large mixing bowl. Stir in the 2 tbs, of flour and all the seasonings. Whisk in the two eggs, until the mixture is a paste.
Add the beans to the bowl, and using a potato masher, forks or even your hands, mash the beans into the paste evenly. Its important not to over mix the beans into a paste, but also not to leave the mixture too coarse. You are looking for the mixture to be about 60-70% paste and 30-40% discernible beans. If it is too coarse, the patties won't hold together, and if its too mixed, the patties will be soggy.
When you are done, cover the bowl and refrigerate for at least two hours, but six or more would be ideal. Once the mixture is chilled, using your hands, form six 1/2-inch-thick round patties. Set aside.
In frying pan, over medium heat, heat the oil to fry the patties. Two at a time (or however will comfortably fit in your pan, don't over crowd them) fry each patty for 3-5 minutes on each side, until golden brown. Serve immediately, on a toasted bun, topped with feta cheese, avocado, red onion and mayonnaise.