Tuesday, July 12, 2011

Black Bean Burgers


In another effort to mix up the dinnertime shuffle, I came across this recipe in my latest flip-through of my cookbooks. I usually have most of the ingredients on hand, and a can of black beans is a super cheap main dish protein.

After whizzing the beans through the food processor and combining all the ingredients, my burger mixture was pretty wet and gloppy so the act of "shaping" the burgers turned into more of dropping cowpies onto my electric skillet. (Sorry for the visual - I swear these are really good!)

I ended up using a can of "Black Beans in a Seasoned Sauce" instead of just "Black Beans" so I'm sure this changed the moisture content, but the seasoning portion really amped up the flavor, and I'll continue using the beans in the sauce next time.

This was a bit of a surprise hit! My husband and I were pretty surprised that they were more than edible, (we must have pretty low expectations of new recipes!) that we would be happy to have them almost weekly! I had two on buns for dinner, then one the next morning for breakfast with a fried egg on top.

Black Bean Burgers
recipe from Betty Crocker Cookbook

1 can (15 oz) black beans, undrained
1 can (4 oz) chopped green chilies, drained
1 cup plain dry bread crumbs
1 teaspoon chili powder
1 large egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil

Place beans in food processor. Process until slightly mashed; remove from food processor. Mix beans, chilies, bread crumbs, chili powder and egg. Shape mixture into 6 patties, each about 1/2 inch think. Coat each patty with cornmeal.
Heat oil in 10-inch skillet over medium heat. Cook patties in oil 5 to 10 minutes, turning once, until crisp and thoroughly cooked on both sides.
Serve on buns with mayonnaise, lettuce, tomato, onions, pickles or whatever you top your burgers with!

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