Sunday, February 1, 2009
Black Bean Burgers
JessTrev, recipe-sharin' in the spirit of eating less meat and generally eating better-tasting grub.
Black Bean Cakes (adapted from the Vegetarian Times Complete Cookbook, 1995 edition)
2 15-oz cans black beans, rinsed (I made mine from dried - soaked overnight with a little lime in the water, then new water to a boil, skimmed off foam, added a few crushed garlic cloves and simmered for 3-4 hours until soft -- I used 4 cups)
1/4 cup chopped cilantro
1/4 cup chopped red onions (which sounds nice but I skipped for the kids)
1 egg white, slightly beaten (I threw in the whole egg, beaten well)
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp ground allspice
1/8 tsp cayenne pepper (sounds nice, skipped for the kids)
1/3 cup dry whole-wheat bread crumbs
1 tablespoon olive oil (I used more like 3-4)
cooking spray (I used olive oil in a pump bottle)
cilantro/lime wedges for garnish (optional - we went for ketchup)
Place beans in large bowl (drained, no matter which way you cook em) and coarsely mash them until they stick together (I used a potato masher). Add cilantro, onion, egg, cumin, garlic, and spices. Mix until well blended. Divide the mixture into 8 equal patties (I made 7). Shape into 1/2 inch thick patties (mine were thicker). Coat patties with bread crumbs. (Well, imagine that! I mixed the bread crumbs into the bean paste. Hmmm. That does sound crunchy and good). Spray both sides of patties with oil/nonstick cooking spray. Heat oil in skillet over med high heat. Add bean cakes and fry until golden brown on both sides, turning once, about 8 mins total.
Now - anyone got a black bean burger you can bake in the oven??
Also, has anyone perfected freezing bean burgers to have a healthy backup meal around? Tips?