Black Bean Burgers

By lorik

The black bean mixture needs to be refrigerated for at least 1 hour or up to 24 hours prior to cooking. When forming the patties, it is important to pack them firmly together. Our favorite canned black beans are Bush’s Best. Serve the burgers with your favorite toppings or with one of our spreads (see related content).

Ingredients

• Black Bean and Corn Burgers from Food 52:
• 2 (15-ounce) cans black beans, rinsed
• 2 large eggs
• 2 tablespoons all-purpose flour
• 4 scallions, minced
• 3 tablespoons minced fresh cilantro
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon hot sauce (optional)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 ounce tortilla chips, crushed coarse (1/2 cup)
• 8 teaspoons vegetable oil
• 6 hamburger buns
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 3 cups (or 2 cans) cooked black beans, divided
• 1 1/2 teaspoons cumin powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• Black pepper or red pepper flakes, to taste
• 2/3 cup quick oats or bread crumbs, plus extra as needed
• 3/4 cup fresh (or frozen and thawed) corn

Details

Adapted from americastestkitchen.com

Preparation

Step 1

1. Line rimmed baking sheet with triple layer of paper towels and spread beans over towels. Let stand for 15 minutes.

2. Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions; cilantro; garlic; cumin; hot sauce, if using; coriander; salt; and pepper until well combined.

3. Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.

4. Adjust oven rack to middle position and heat oven to 200 degrees. Divide bean mixture into 6 equal portions. Firmly pack each portion into tight ball, then flatten to 3 1/2-inch-diameter patty. (Patties can be wrapped individually in plastic wrap, placed in a zipper-lock bag, and frozen for up to 2 weeks. Thaw patties before cooking.)

5. Heat 2 teaspoons oil in 10-inch nonstick skillet over medium heat until shimmering. Carefully place 3 patties in skillet and cook until bottoms are well browned and crisp, about 5 minutes. Flip patties, add 2 teaspoons oil, and cook second side until well browned and crisp, 3 to 5 minutes. Transfer burgers to wire rack set in rimmed baking sheet and place in oven to keep warm. Repeat with remaining 3 patties and 4 teaspoons oil. Transfer burgers to buns and serve.

Food 52 Variation:
1. Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.

2. Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.

3. Preheat your oven to 350° F.

4. Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.

5. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.

6. Shape mixture into four large or six smaller patties. Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side.