Spicy Black Bean Burgers

Black Bean Burger

I’d been wanting to try these for a long time but never got around to it until last week. There were a few mishaps, but all in all, I was psyched about how they turned out, despite their less-than-photogenic looks. They even got the hubs stamp of approval—-as in, he not only ate them without complaint (he pretty much always does that) but says he’d like me to make them again. He even chose them leftover the next day instead of grilled chicken.

The recipe is adapted from Mark Bittman’s How to Cook Everything Vegetarian. Here’s the original recipe. I’ve cooked a lot, lot, lot from this book. Check out my archives if you want to see more posts about food and cooking.

1 can black beans, drained

1 medium onion, roughly chopped

1/2 cup old-fashioned oats (I used gluten-free)

1 TB chili powder

1 garlic clove

a generous squirt of Sriracha sauce

a nice blob o’ ketchup

3 pickled jalapeno slices

Pulse everything just a little, not a lot, in the food processor. I accidentally left out the egg, but it didn’t seem to matter much, so I doubt I’d add it back in. I also goofed and blended the ingredients too long.

After processing, let it all rest a few minutes.

Form into patties and chill in the fridge for a little while.

Heat a cast-iron skillet to medium, add oil, then brown the patties on one side, then the other.

The next bit was tricky for me. The burgers actually had to be cooked a long, long time to get the right texture. You want the texture to be kind of burger-like. The right kind of chew, not mushy and damp.Maybe I had trouble because I added too much moisture and pulsed the ingredients too long. I don’t know. I may try browning and then baking next time.

What I ended up doing was just turning the heat down to low and cooking them forever very slowly so as not to burn them. I was afraid the whole experiment would be a wash, but lo and behold, they turned out very well in the end.

I didn’t think they were more than mildly spicy, but my daughter (who likes to remind me that children have more taste buds) said the spice factor was too much for her. I hadn’t expected the kids to flock toward bean burgers anyway and had made them turkey burgers instead.

You could totally crank the spice factor up or down. These are definitely going into the rotation.

If you want more detail about all kinds of tips and variations, do check out the original recipe.

I’ve been reading Jennifer Worth’s memoir, Call the Midwife, since I love the show so much. I was surprised that the show actually follows the memoir fairly closely. I’ve been watching old episodes of Foyle’s War, a British WWII detective show. Also tried Outlander (no, I’ve never read the books) and The Knick. I’m definitely on a mostly British historical kick. Not sure what I think of those shows yet. You?

Also doing some patchwork, some of which I hope to show you soon.

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