This recipe was so good that I made it three times this weekend, twice for me and once again for the Super Bowl. I had some friends come over that are vegetarians and they loved it. I did add some ingredients since I didn't have any cumin and it tasted a bit bland. I added curry powder, season salt.
Black Bean Burgers
Most veggie burgers are a pale imitation of the all-beef original, but even with ordinary black beans in place of Rancho Gordo Midnight beans, these robust patties with roasted red pepper spread are moist and delicious. The spread doubles as a fantastic dipping sauce for French fries.
- 1 1/4 cups dried black beans, rinsed and picked over then soaked for 4 hours and drained
- Kosher salt
- 3 1/2 tablespoons extra-virgin olive oil
- 1/3 cup farro
- 1 small onion, finely diced
- 1/4 teaspoon crushed red pepper
- 1 clove garlic, minced
- 2 large eggs, lightly beaten
- 1 cup coarse fresh bread crumbs
- 1/4 cup chopped basil
- 1/4 cup chopped cilantro
- 1/4 teaspoon freshly ground pepper
- Vegetable oil, for sautéing
- 8 toasted buns
- Smoky Red Pepper Spread and thickly sliced red onions, for serving
- In a saucepan, cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender, about 1 hour; add water as needed to keep the beans covered by 2 inches. When the beans are tender, season them with salt and let stand for 5 minutes; drain.
- Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
- In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
- In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes.
- In a large, nonstick skillet, heat 1/8 inch of vegetable oil. Add the burgers and cook over moderate heat, turning once, until browned and heated through, about 6 minutes. Transfer the burgers to the buns. Top with the Smoky Red Pepper Spread and the onion slices, close the burgers and serve.
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