Update and Redux: C – Last year, we had a vegetarian at our football party. He looked a little frustrated. I think he knew he should have brought something to the party that he could eat. I was sad I couldn’t help him with any food options. I wished I brought some of these delicious black bean burgers along with me. Meat eaters would even enjoy these burgers. They are delicious.
C – I shouldn’t knock something until I try it.
The first time I heard about black bean burgers, it sounded disgusting. But, of course, I tried them and loved it. I didn’t expect these black bean burgers to be so flavorful. In the first bite, I was hit with cumin, cilantro, oregano and some heat.
I couldn’t believe how good it tasted. I also didn’t expect the texture to be so hearty. It’s almost like meat … but not quite. The texture is a bit creamy with a few beans to chew through, which I liked.
I was working at an event one day, when I tasted these burgers. There were lots of leftovers, so I took some home.
I had to make them my own with a few other toppings to make them taste even better. The burgers by themselves are a bit dry, so load it up with a lot of spicy sriracha mayonnaise. Small little sliders really packed a big punch.
I had to make these myself. I loved the herbs in this burger. It really gave it a lot of fresh flavor. I really didn’t focus on the beans so much.
Add some pickled jalapeno peppers to the burger. The flavor of the sour and spiciness is a great combination. I couldn’t believe how delicious they made it.
Of course, my mouth was burning afterward, but it was worth it.
| Burger Week: Black Bean Sliders |
- 4 to 6 slider buns
- 2 cups black beans, cooked, rinsed and drained (a 15 ounce can)
- ¼ cup breadcrumbs
- 1 egg
- 1 Tbsp chives, chopped
- 1½ Tbsp basil
- 1½ Tbsp chopped cilantro
- 1 garlic clove, minced
- ¾ tsp ground cumin
- ¾ tsp dried oregano
- ¾ tsp red pepper flakes
- ½ tsp salt
- ½ tsp ground black pepper
- A few baby lettuce leaves
- 6 tomato slices
- 1 spring onion, sliced
- A few avocado slices
- Sriracha mayonnaise
- Pickled jalapeno
- Blend 1 cup of beans in a food processor. Don’t blend too much. Put beans in a bowl to mix.
- Add the remaining beans with the breadcrumbs, eggs, chives, basil, cilantro, garlic, cumin, oregano and pepper seeds. Stir until the ingredients are well combined.
- Make patties ½ inch thick x 3 inches in diameter, or enough to fit the slider buns. Place on a plate and refrigerate for 15 minutes.
- Remove from the refrigerator, sprinkle with salt and pepper.
- Heat a non-stick pan over high heat with no oil or fat. When it is hot, but not smoking, place the patties. Lower the heat to medium. Cook the patties for 4 minutes on each side. Remove from heat.
- In the same pan on medium high, add a little canola oil.
- Place buns to toast, cut-side-down.
- Once buns are toasted, add Sriracha mayonnaise to the bottom bun.
- Top with bean patty.
- Top patty with more sriracha mayonnaise.
- Top with onion, tomato, more sriracha mayonnaise, avocado slices and lettuce.
- Add more Sriracha mayonnaise (yup, it’s a lot but it makes the burger a lot more moist) to the top of the bun.
- Close the burger with the top bun.
- Serve.
- Enjoy!
Lesson learned. Don’t knock it until I try it.
Especially, if it’s flavorful and you end up loading it with a lot of spicy Sriracha mayonnaise.