Serve this meatless black bean burger on a bun with hot sauce-spiked ketchup, spinach leaves, tomato, 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
How to Make It
Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
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.
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.
Nutrition analysis does not include toppings.
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I have made this recipe twice in the last month. The last time I doubled it because my vegetarian family loves it so much...besides, an 8 pack of buns is perfect for 8 patties when this is doubled. I also used bread crumbs (whatever I had on hand) instead of the hamburger bun because once again, I didn't want to throw off the bun count. Here is what I learned the first time I made this: The patties are really wet. The utmost easiest way to get around this problem is to lay a sheet of waxed paper on a cookie sheet. Put a heaping scoop of the mix on top of the waxed paper, evening the scoops as needed. Put another sheet of waxed paper on top of the scoops of mixture. Press and shape them into patty sizes. These do not shrink like meat, so this is the size they will be after cooking. Put them into the freezer for an hour. Place them frozen into the hot skillet, cook as directed, and they will come out perfect every time. Add more spices too for a better flavor. Enjoy!
I agree 100%. Rate the given recipe then leave your changes for later in the review. I do appreciate help to make any recipe better, but you skew the true rating by rating YOUR version, not the true version of the recipe.
I don't think you've spent much time on recipe sites like this one or allrecipes.com. I've been visiting them for nearly 20 yrs and this is how it works. That's why there's a 'Helpful?' option. To show others suggestions for the recipe. Not everyone has the same taste so it's "helpful" to get advice about a recipe. Quit griping.
Why would you waste your money if you know something is not to your exact taste to stick totally to the recipe? It makes no sense. We are making these recipes for our families and friends, not for the rating board, and giving tips with how we did it. People could just rate it and not tell you. Yes, I do think they should not down rate a recipe because the changes they made do not make it turn out the way they want, but everybody has different tastes. For example, my family likes MORE garlic and hot spices added.
Instead of mashing up the entire can of beans I put half in my food processor with the oil and garlic then afterwards I combined that mix with the other half of whole beans which created great texture. I really had 0 problems with wetness or not being able to form a party with this trick. I also used regular bread crumbs instead of a hamburger bun (1 c) Otherwise I made the recipe as directed and it was easy,delicious and filling :)
Wow! With a few alterations this is great! I substituted Red Beans (drained and rinsed), used 1 C. prepared bread crumbs, added an extra egg to gain appearance of "meat". Added 1 C. of finely chopped veggies; onion, red and green bell pepper, mushroom, celery (lightly sautéed in cooking spray) doubled the creole spices. And all the other ingredients... this is packed with flavor. "Fried in a skillet using cooking spray or a light coating of olive oil. The red beans give the appearance of "ground beef". The finished product is dense so will try to add nuts and or tofu to enhance texture next time. Topped with lettuce and fresh tomato salsa... who needs a bun?!!
After reading the other reviews, I switched the hamburger bun breadcrumbs to 1 cup of seasoned breadcrumbs that I had on hand. Other than that, I followed the recipe as stated. The texture of the mixture turned out great. I'm unsure why some folks mentioned that it was too watery. Maybe they didn't use a full cup of breadcrumbs (only one bun that did not yield enough) or maybe they didn't rinse and drain the beans?
Overall, I thought this was great and had a wonderful flavor. I cooked it in the pan as stated and topped with cheese and salsa. While I thought the texture was good (not watery) and could probably be placed on a grill, I am going to try to freeze the patties before grilling to see if that works. I'll update with a status on the grilling.
UPDATE: Freezing the patties and then grilling them frozen worked well. Just brush each side with olive oil. I did think they were a little drier on the grill than in the pan.
Made it vegan - replaced egg with 3 tbspn flaxseed meal plus 3 tspsn water. Omitted oil as the flaxseeds already have oil in them. Had a spare chipotle pepper in adobe sauce in the fridge, chucked that in, which I think added a nice smoky heat.Everything else as stated. Delicious.
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