These black bean burgers seem more like a summer food to me, but considering that its 75 and sunny here today, they seem like an appropriate post. I love Southern California. Love, love, love. It’s nearly December and I’m lounging outside in a skirt. But now I’ll stop rubbing it in for all those poor souls not in Southern California. I do accepts visitors though…
These black bean burgers quickly became a favorite when we switched to vegetarianism. They are different from hamburgers, but I find them very satisfying in a similar way. And, like hamburgers, they are a super simple way to feed a crowd.
Black Bean Burgers
2 cups dry black beans
3 tablespoons bbq sauce
1/3 cup plain dry breadcrumbs
2 teaspoons cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 cup fresh cilantro, chopped
Rinse and sort through the beans. Place in a large pot filled with cold water. Soak the beans for at least 8 hours or overnight. Drain and rinse the beans, and refill the pot with fresh cold water. I usually cook my beans in a crock pot on low heat for about 8 hours, but you can also boil then on the stove until tender. Also, if you’re short on time, you could use 2-3 cans of drained and rinsed black beans.
Reserve 1-2 cups of the cooked black beans. Place the remaining black beans in a food processor with the bbq sauce, breadcrumbs, cumin, oregano, and cayenne pepper. Pulse several times until a thick puree forms. Spoon the black bean puree into a large bowl and mix in the remaining whole beans and the cilantro. Form the mixture in to patties. i usually get around 8-10, but that can vary based on how big you make your patties.
Cook the patties in a large skillet with a half inch of vegetable oil, turning once, until a nice crispy crust forms on the outside and the patties are heated through. You could also grill these. Just put a piece of tin foil on top of the grill grate and spray the foil with some non-stick cooking spray.
These also freeze very well. Just follow the direction through shaping the patties. Then freeze them solid on a baking sheet. After they are frozen, you can stack them in freezer bags using tin foil or parchment paper to separate each layer. Then you can pull out how ever many burgers you need and either thaw them overnight in the fridge or cook them for a few minutes longer.