In honor of Cinco de Mayo, I decided to whip up one of my “pantry favorites” — a healthy, quick, and tasty blast of Tex-Mex flavor in the form of a black bean burger. I base my recipe off of one I found two years ago in Gourmet magazine. Though the original was tasty, I’ve tweaked it a bit to make it “just right” by adding canned green chiles, for example. These black bean bad boys are best grilled hot, preferably on seasoned cast iron, and freeze beautifully for a super-fast, satisfying and flavorful meal for pennies. Just don’t forget the guacamole! — Megan B.
Click for the recipe, after the jump!
Spicy Black Bean Burgers (serves 4)
2 (14-ounce) cans black beans, rinsed and drained, divided*
1/4 cup mayonnaise (subbing 1 whisked egg holds together better, but I’m allergic and use Vegenaise)
1/2 cup panko bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon hot smoked paprika or dried chipotle powder
1 4oz can diced green chiles, drained well (I usually go for HOT)
1/4 cup finely chopped cilantro
salt & pepper to taste
3 tablespoons vegetable oil
4 soft hamburger buns
pepper jack cheese (optional)
* Beans need to be dried thoroughly. I do this on a sheet pan in a 170F oven for 15 minutes.
Pulse 1 can beans in a food processor with the mayonnaise, bread crumbs, cumin, oregano, and paprika until it resembles coarse cornmeal. Transfer to a bowl and stir in cilantro, chiles and remaining can of beans. Let sit for about 30 minutes to fully let the flavors distribute. Form mixture into 4 patties about 1/2 inch thick.
Heat oil in a heavy skillet over medium-high heat. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns with guacamole, pepper jack cheese, salsa, you name it! Freeze uncooked patties between sheets of waxed paper in a zip top bag for up to a month — no need to thaw before cooking!