Well, Matt and I have been wanting to try a recipe for black bean burgers and kept forgetting to look up one until Thursday night and he found a recipe on AllRecipes.com, which by the way is a great place to lo0k up a recipe that you need. I have never tried one that wasn’t good or awesome. But here is the link to the recipe we started with but I made quite a few changes based on some of the comments at the bottom of the recipe plus I wanted to make a larger quantity. So here is how we made them, along with sweet potato fries:
Ingredients – Burgers
2 cans Black Beans (15oz) *I used reduced sodium Bush’s
1 whole bell pepper *My favorite is orange or yellow but I used green this time bc I already had it
1/4 -1/2 red onion
3 cloves garlic *I used one giant elephant garlic clove
1.5 Tbs chili powder
2.5 Tbs cumin
3/4 cup quick oats
1/2 cup cooked corn
Ingredients – Potato fries
3 small sweet potatoes (mine filled a quart ziploc bag)
1 Tbs cumin
2 tsp chili power
1 1/5 Tbs brown sugar
3 Tbs Extra Virgin Olive Oil
salt and pepper
1. Preheat oven for baking at 500 degrees for cooking potatoes. If you bake the burgers instead of grilling, then preheat to 375 for burgers, put them all in at the same time and when burgers are finished, crank up the heat to finish the potatoes. We grilled the burgers on a gas grill and baked the potatoes this time.
2. Rinse and dry beans. I layed them as flat as posible like the picture below and smashed them lightly with paper towls to remove as much water as possible. Then put beans in bowl and smash with potato smasher or fork until you get a thick paste.
This is what the beans look like after being smashed.
2. Finely chop pepper, garlic and onion . After chopping, place in fine mesh strainer and squeeze out excess juices from veggies by pressing from on top with paper towels. If you dont have a fine mesh strainer, place a paper towel in first then put veggie mixture on top of it the press out juices. Add to bean mixture after draining.
This is the giant clove of garlic I used. The spoon it is in is a serving spoon that is about 2 1/5 inches long and 1 1/5 inches wide. I love garlic, use it alot and hate unwrapping it and cutting it so I use the big cloves because it is much easier!
3. In a separate bowl, mix together egg, chili powder and cumin. Add to bean and veggie mixture when blended well.
4. Add oats and corn (which I forgot in this pic) and mix well.
5. Make patties about 3-4 inches across and 1/2 inch thick. This made about 11-12 patties. I froze some for later use and put the ones I made for dinner in the fridge for a little while to help them set better. While they were setting, I prepared the potato fries.
6. Cut potates with one of these contraptions or in slices with a regular knife. Mix oil and spices and put all in a ziploc bag and shake well until potatoes are coated in sauce.
7. Place on foiled tray, spread out as much as possible, salt and pepper lightly and cook for about 30-40 minutes at 500 degrees or until cooked all the way through. Flip occasionally to keep from sticking to foil. I have trouble getting them crunchy so if they are soft all the way through, I take them out so they dont get burned. This is about 2-3 servings of potatoes.
8. Preheat grill, place sheet of foil on grill and spray with pam. Start cooking burgers when potatoes are about half way finished. They only need 8-10 minutes to cook and will be slightly crunchy on outside when finished. This is what they look like when finished, about the same as before they were cooked 🙂
9. Add some avacado slices, tomato, ranch dressing and a toasted bun and you are all set witha healthy dinner. We used those sandwich flats instead of buns.
*You can also grill the potatoes if you want but you have to boil them first otherwise it will take too long to cook on the grill. We have made them that way before also.