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…