Originally published 08/25/12:
Now for something completely different to grill. I love black bean burgers, but the frozen ones can leave a lot to be desired. So I’ve been looking around for a good recipe. I found this one, but cannot tell you where, sorry to say. I’ve changed up few things, made it a bit spicier and a bit moister. Grill or fry on medium heat to keep the burgers from drying out. Makes 4 good sized burgers, though you may want to double the recipe to serve 4-6 people.
Black Bean and Cheddar Burgers
- 1 (15.5-ounce) can black beans, rinsed and drained
- 6 ounces sharp cheddar, grated (about 1-1/2 cup)
- 1/2 cup dried breadcrumbs* soaked in 1 to 2 tbsp milk
- 1/3 cup finely chopped red bell pepper
- 1/4 cup chopped fresh cilantro or Italian parsley
- 1 tbsp chopped, pickled jalapeno
- 3 green onions, finely chopped
- 1 large egg, beaten
- 1 tsp ground cumin
- 1 tbsp chili powder
- 2 tsps minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 hamburger buns
- Tomato and avocado slices for garnish
In a mixing bowl, with a potato masher, mash half of beans into coarse puree; add remaining ingredients. Work mixture together by hand until it holds together easily. Shape mixture into four 3/4-inch-thick patties. Oil a large piece of aluminum foil, place on a grill set to medium heat and place burgers on the foil. Cook for about 8 minutes per side or until browned on outside and heated through to center. Serve on buns, topped with tomato and avocado.
You can also fry these on medium heat in a covered, well oiled skillet.
*for gluten free, use quick oats instead.
Week one of burger week…
TaMara’s macaroni salad had me jonesing for my own this fine day.
I didn’t follow a recipe, exactly. I knew there needed to be pasta of some sort and a half bag of these bowties seemed to fit the bill. I knew I wanted to use some of the cherry tomatoes our patio plantings are bearing for us. Half the battle, right there. Mayo seemed obvious, and that took me to the sour cream right there by it in the fridge. So far, so good. OK, celery, diced a few stalks, and that suggested celery seed, in went those things. Onion, check-red bell pepper, check-dill weed, check-a little minced dill pickle? Why not, check. Hmm..hard boiled eggs! Yes, absolutely! A little touch of sour? Aah, some rice vinegar is pretty mellow, some sweet to balance the sour? Splenda-splendid! Some kosher salt and some black pepper and Ta Da!