Black Bean Burger
A tasty burger patty made with black beans
| Servings | 4 Portions |
| Tags | American | Burger | Main Course | Vegetarian | Vegitables |
| Allergens | Eggs, Gluten, Soybeans, Wheat |
| Rest Time | 60 min |
| Cook Time | 45 min |
Here is a recipe for a burger made with black beans. This is a recipe I threw together after trying a few other recipes online that I thought were good, but still not quite to my taste. In my opinion, this will be a good foundation to build on that tastes good and holds together properly during frying and final cooking in the oven. The only thing I would like to change a little is to make it even firmer as it is still a bit mushy, but not so much that it bothers me.
I start with onion, carrot and celery (called soffritto in Italy, mirepoix in France) as a perfect base. I also chose to add dried mushrooms which I mixed into a fine powder - this to avoid too much liquid in the batter. These things add quite a bit of umami and are a big reason I enjoy these burgers.
To reduce the liquid in the batter, I choose to bake the black beans in the oven for a short while. Strain off the liquid and spread the beans on an oven tray and place this in a 200°C oven for 10-15 minutes. It's not necessary to do this, but I think it makes a bit of a difference.
In the recipe I write 230g of black beans and by that I mean a whole can (of 400g) with the liquid strained away.
You can of course use whatever accessories you want for your burgers. When I made this particular recipe, I used pre-bought hamburger buns, homemade burger sauce with garlic, mixed lettuce, tomato, red onion marmalade, ketchup, double fried french fries and some BBQ sauce.
It is perfectly possible to store the batter for a few days in the refrigerator. However, I usually shape my burgers using plastic and then freeze them immediately. They keep for a few months in the freezer and are perfect to bring out when you feel like a quick burger.
Ingredients
Directions
- Dry the black beans by straining off the liquid and spreading the beans on a baking sheet. Bake at 200°C for 10-15 minutes or until slightly dry.
- Blend the dried shiitake mushroom into a fine powder.
- Prepare the vegetables by peeling and coarsely chopping them.
- Place onion, carrot, celery and garlic in a food processor. Run the food processor for a short while, but no more than there are still fairly large chunks.
- Add the other ingredients and run the food processor again for a short time so that everything is mixed, but no more. It's better to have some larger pieces left so mix by hand if it looks like a mash instead of a mixture.
- Let the mixture rest in the refrigerator for an hour (you can also leave it overnight).
- Shape 4 burgers and fry them on medium-high heat in plenty of oil for 2-3 minutes on each side until well browned.
- Place the fried burgers in a baking dish and bake them in a 200°C oven for about 15-20 minutes so that they are properly cooked in the middle.
- Assemble the burger with the accessories you like best. I use pre-bought bread, homemade hamburger sauce with garlic, lettuce, tomato, red onion marmalade, ketchup, double-fried french fries and a little BBQ sauce.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 794.92 kcal | 198.73 kcal | 119 kcal |
| Carbohydrates | 105.14 g | 26.29 g | 15.74 g |
| Fat | 18.1 g | 4.53 g | 2.71 g |
| Protein | 42.55 g | 10.64 g | 6.37 g |
| Sugar | 11.02 g | 2.76 g | 1.65 g |
| Salt | 8.68 g | 2.17 g | 1.30 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
