Black bean burgers a delicious bite of summer
I'm not a vegetarian by any stretch, but I have an aversion to touching raw meat that limits my consumption. (In other words, I'm happy to eat burgers someone else prepares!)
So when I discovered this recipe for black bean burgers in my "All New Good Housekeeping Cook Book," they quickly became a go-to dish, especially because they're sort of summery.
They're healthy enough (I make them with light mayo and serve them with whole-wheat buns, without the sour cream) and they have lots of flavor. I usually double the recipe because I'm happy to eat them for more than one meal.
The only downside: they don't seem solid enough to grill. But if you have a side burner (like my crazy enormous grill) or are willing to whip these up inside, they're a perfect option for your vegetarian friends attending your cookout.
(By the way, if you ever get a chance to check out this cookbook, I highly recommend it. I've yet to make a recipe that isn't delicious and pretty quick.)
Black Bean Cakes
Serve these as a first course with a lettuce and tomato salad or as "burgers" on toasted sesame buns for a tasty vegetarian lunch.
Prep: 10 minutes
Cook: 7 minutes
1 can (15 to 19 ounces) black beans, rinsed and drained
2 tablespoons mayonnaise (I use light mayo and it doesn't seem to make a difference)
1/4 cup chopped fresh cilantro
1 tablespoon plain dried bread crumbs
1/2 teaspoon ground cumin
pinch dried oregano, crumbled
1/4 teaspoon hot pepper sauce (I use more for an extra kick)
2 tablespoons olive oil
2 tablespoons all-purpose flour (It's a small amount, but I still use whole-wheat)
1/4 cup mild or medium salsa
8 teaspoons sour cream
In large bowl, use a potato masher to combine beans and mayonnaise until almost smooth, leaving some lumps. Stir in cilantro, bread crumbs, cumin, oregano and hot pepper sauce.
In a 10-inch skillet, heat oil over medium heat. Dust patties with flour, shaking off excess. Cook patties until crusty and light brown, about three minutes per side. Transfer to plates; top each patty with 1 tablespoon salsa and 2 teaspoons sour cream. Makes four first-course servings.
Photo: I wish my burgers came out this beautifully - here's the original photo on Flickr.