This was another successful experiment! We try to mix a few meatless meals into our menu every now and then, but they’re usually eggs, garden burgers, or pasta. I thought it would be fun to try out some black bean burgers that I’d had my eye on for quite a while. I wasn’t sure how these would go over, because sometimes mashed beans can have an unpleasant pasty texture. Thankfully, these weren’t pasty at all and the cumin and garlic gave them a nice kick.
These burgers went perfectly with Mexican rice and a dollop of sour cream.
Black Bean Burgers
Source: Adapted from Cooking Light
Yield: 4 patties
2 15-oz. cans black beans, drained and rinsed
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 large egg white
1/2 cup shredded cheddar cheese
1/4 cup chopped red onion
1/4 cup cornmeal
1 Tablespoon vegetable oil
1/4 cup sour cream
Place 1 1/2 cups of beans, garlic, cumin, and salt in a bowl; partially mash with a fork. Place remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
Heat oil in a pan over medium-high heat. Add patties; cook 3 minutes on each side or until browned. Top with sour cream.