Like a lot of people, my husband and I have cut back on our red meat consumption. It wasn’t completely intentional, but over time we have definitely shifted to eating more fish and meatless meals at home than ever before.
But, I am not one who will ever completely give up red meat. Is that ok to say out loud?
Not only do we now have better options for purchasing carefully sourced, hormone free meats, but also I really can’t imagine summer without a steak or burger on the grill. Especially if it’s my friend, Ellen’s, Spicy Flank Steak which I will post to the website sometime soon!
During this time of unconscious uncoupling with red meat, my husband discovered the black bean burgers at Au Bon Pain and while he was waxing poetic about them one day with our vegetarian daughter, I could feel my
competitive creative juices flowing. I thought if I found a tasty double-B burger I could make for us at home, it would add to my meatless meals repetoire.
Daily Garnish had a recipe that looked appealing, but I’ve adapted it over time. The original recipe had carrots, pepitas and cinnamon which I eliminated. I added grated zucchini and an egg for moisture and some turmeric, a spice with so many health benefits and one I am trying to incorporate into more dishes. Paired with my Lemon-Yogurt Sauce, the burgers are pretty darn delish I have to say.
I’ve made the burgers both into three bite sliders (the recipe will make about 12-14) and full sized burgers (the recipe makes 6). Toasted potato rolls are perfect for the sliders because black bean burgers can be a little messy to eat and the softer roll helps keep it all together. My preference is toasted ciabatta bread which I show with the larger burger. The crunchy bread provides a nice contrast with the soft burger.
The tang of the yogurt sauce pairs nicely with the spicy burger, but you can enjoy these with any combination of traditional burger toppings you like. Napkins necessary! While the burgers are not super spicy, you can definitely cut back on the chili powder and/or cayenne pepper if you are feeding sensitive palates.
A couple of tips. After forming the patties, make sure to refrigerate them for at least 30 minutes. They need time to firm up so that they won’t fall apart during the cooking process. The longer you keep them in the fridge prior to cooking, the better your results will be.
Also, take a look at the expiration dates on your spices! I am giving you permission to throw out anything older than 1 year. Spices do lose their flavor over time and fresh spices will really make a difference with this recipe.
I am now a big fan of buying my spices from the bulk bins at stores like Debra’s Natural Gourmet. If you haven’t purchased spices from the bulk bins, seek some out and compare the smell and flavor side by side with what’s in your spice drawer right now. I think you’ll be pleasantly surprised! Also, check out your local Penzey’s store for chili powder. Lots of varieties.
The next time you go to purchase “garden” or “veggie” burgers from the grocery store, I hope you’ll give these Black Bean Burgers a try. Their texture alone is worth it!
Thanks to my friends Sally and Maureen who thought they were going on a dog walk and ended up tasting a black bean burger! Thanks also to Maureen’s kids who were my unbiased taste testers having enjoyed the sliders for dinner!
Please let me know what you think in the comments! And ps – if you are on Facebook please “like” The Kitchen Scout for more content between posts!
The main ingredients.
One of the sliders gets its closeup
Sharing the spotlight
Another shot of the cuteness. I think these would make a really fun party appetizer. You can definitely serve them at room temperature.
Dinner is served!
recipe adapted from Daily Garnish
- For the burgers
- 1 cup dry rolled oats (whole, not instant)
- 2 cans black beans (15.5 ounces), rinsed and drained well
- 1 medium zucchini, grated on the large holes of a box grater
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric (optional)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 egg (drizzle of olive oil can be substituted)
- olive oil for sauteeting
- For the sauce
- 1/2 cup whole or 2% plain yogurt
- Zest of 1 lemon
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper to taste
- Make the burgers: Place oats in food processer and pulse about 8 times until oats are coarsely chopped. Set aside in a bowl.
- Add 3/4 of the beans, the zucchini, all of the spices and the egg (or a couple tablespoons of olive oil) to the food processer and let it run until all the ingredients have made a smooth puree.
- Spoon the puree into the bowl with the oats and add the reserved beans. Mix until everything is incorporated.
- With wet hands, form the mixture into 6 patties (or 12-14 sliders). Refrigerate the patties for at least 30 minutes (the longer the better to allow them to firm up before cooking).
- Heat a skillet (preferably cast iron) on the stovetop to medium high and add a few tablespoons of olive oil.
- Place patties in the pan, being careful not to crowd them so you have room to flip. You may need to cook them in batches. Cook on one side for 2-3 minutes and then carefully flip and cook on the other side until firm to the touch, 3-5 minutes longer. Alternatively, you can bake them in a low 300 degree oven for 30 minutes and then add them to the pan for a little color.
- Make the Sauce: Combine yogurt, lemon zest, lemon juice in a bowl and whisk until combined. Season with kosher salt and freshly ground black pepper to taste.
[…] And my choice, the All Natural Half Pound Burger served with house-made beet pickles which are hiding underneath the tomatoes. Didn’t I just mention that I will never completely give up red meat in my post about Black Bean Burgers? […]
Can’t wait to try! Love the beautiful photos!
Thank you, Ellen! I hope you enjoy them!