|Classic Black Bean Burger, topped with smoky tahini dressing and an avocado|
I indulged my culinary vision and craving, and there's something to be said about going with your gut: this little burger hit the spot. And the entire recipe took less than 30 minutes from conception to plating [and blogging]. I ate my Black Bean Burger wrapped in green leaf lettuce. [Even though I love carbs as much as the next person, I find that as I get older, I just crave them less.] My only complaint was that my Trader Joe's Black Beans were not black beans, despite the label. I felt like an April Fool's joke had been played on me when I opened the can and saw chocolate brown beans instead of the little black ones I am accustomed to using. No biggie, though: they still tasted fab drizzled with my improvised Tahini Sauce.
|Patties, formed and ready for cooking|
Easy Black Bean Burgers
- 1 15-ounce can black beans, rinsed and drained
- 3 garlic cloves, lightly chopped
- 1 small onion, lightly chopped
- 2 T pimento-stuffed green olives, lightly chopped [and depitted, obviously]
- 1 tsp cumin
- 1/2 tsp ground coriander
- Up to 1/2 tsp red pepper flakes
- 1/4 cup bread crumbs [I used panko]
- 1 T olive oil plus extra [About 1-2 T] for frying
Mix everything in the food processor until the mixture sticks together when pinched.
Form into 4 patties.
Heat about 1 olive oil in a skillet over medium. Fry patties about 5-7 minutes, pressing down the top with a spatula to flatten. Flip then fry on the other side about 5 more minutes. Add more oil if needed.
|Fry baby, fry!|