Be wary of this recipe, though, as your not so flexible friends and family may not be as excited as you about black beans "replacing" their beloved shredded and mashed up meats. Upon making this for my family once, my dad essentially referred to it as "edible" and nothing else. It wasn't his "cup of tea." Apparently food isn't his cup of tea, but that's ok.
Love you, Daddy.
Now, like all recipes that I post, I don't have exact measurements for the ingredients. So you'll have to clear out some cobwebs and fire up your brain and use your best judgment. These are nice too because if you can't manage to warm up the engine, you can at least taste the raw mix to get an idea of the flavor. Unlike many black bean burger recipes, mine does not include any raw egg.
BLACK BEAN BURGER, OG STYLE
1 15 oz can black beans
1/4-1/2 cup bread crumbs
1/4 cup cornmeal (this is optional...)
2 tbsps chipotle sauce or chipotles in adobo sauce (pureed)
4 cloves garlic diced
1/2 - 1 jalapeno diced
1/4 onion diced
1/2 avocado, mashed and whipped
1 tbsp paprika
Dash of salt
1/4 cup chihuahua cheese (also optional...)
So those are the ingredients. I'm going to give you the recipe I made last night and you can essentially follow the directions I give for this one. Also, another note about these burgers: the recipe above is really good for grilling whereas the following is better for frying. We'll call the next one the Winter Black Bean Burger.
WINTER BLACK BEAN BURGER
(note: in case you're confused, it can also be made in the summer)
1 15 oz can black beans
1/4 cup oats
1/8 cup flour
1/2 jalapeno diced
4 cloves garlic diced
2 tbsps chipotle sauce
1/4 onion diced
1 tsp cayenne
1/8 cup chihuahua cheese shredded (like above, optional)
2 tbsps SPECIAL INGREDIENT
--ok, here's the kicker. I added this to my bbb's last night and was thoroughly surprised by the outcome. I bought a can of "nacho jalapenos" to put on the burgers and poured in a little of the vinegar mixture in the can. It adds a nice flavor to the beans and a nice spiciness, too, without all of the heat. Very good. That's the SPECIAL INGREDIENT.
To start this up, drain the beans and rinse them a bit. Toss them in a bowl and add all of the ingredients minus the flour (for the other recipe, it would be everything minus the bread crumbs). While everything I laid out for you in the ingredients list is pretty accurate to how I make it, the flour may or may not be the right amount. We'll get to that.
With your hands, mix everything together. Squish the beans around. Dig into 'em real good. Get to know your beans. You want a nice nasty looking mixture of beans and other stuff. Now, you can start adding the flour. I recommend just adding a little bit at a time until you start getting a nice stiff mixture. You don't want to add too much flour because your burgers will turn out very stiff and bready and the flour will start to kill the flavor. You don't want to put too little flour, because your burgers will fall apart while cooking them and if they do survive the pan, they will not survive a forceful bite through a bun. You just want something that will make a nice patty--I believe you will not have a problem with this, USE YOUR INSTINCT.
It will look a very stiff vomity thing, like this:
Now, you can take this mixture and make them into ball and throw them in the fridge for about 5 minutes just to cool the mixture down and stiffen it a bit. It is easier to handle the mixture when it has been cooled down.
You'll press them into patties and throw them into a nicely oiled pan on medium heat. Cook them covered for a bit so the inside of the patty gets heated up. I really like food like this because if it isn't "cooked through" it isn't going to give you staphylococcus or something especially heinous.
Now, while they are cooking up, you can get your buns ready. There are two very specific ways I like to serve this:
My preferred method: Jalapenos, sliced avocado, grilled onions and chipotle mayo.
Chipotle mayo is very to make.
CHIPOTLE MAYO
1/2 cup mayo / mayo substitute (I like to use Veganaise because regular mayo smells like someone farted into a jar of old yogurt. Plus, veganaise just tastes better)
1/2 lime, juice
2 cloves garlic, diced
1/8 cup chipotle sauce
Mix all that stuff together. That's it. Give it a good taste and see how you like it. You can add any more of those ingredients to make it to your liking.
I also like the burgers this way, which is how I made them last night: raw red onion, mustard, "nacho jalapenos" and whipped avocado, which is just avocado whipped with a little salt and lime juice. Throw them on a nice toasted pretzel bun, or in this case an onion roll, like so:
A great side with this, as you can see in the picture, is a handful of sweet potato fries.
SWEET POTATO FRIES
{Preheat oven to 425}
3 potatoes slice like fries (whatever that's called....FRIED....)
1 tbsp cayenne or paprika
1/2 - 1 tbsp salt (I am not a fan of salt and rarely salt anything, so while I like 1/2, you may one 1)
Cracked pepper
2 tbsps olive oil
This takes about 30 to 40 minutes, so I like to throw these in the over and then do my other stuff. About minutes before these are done, you can start cooking the BBB'S. All you do for these is throw these on a flat pan, toss in some oil and toss in the dry ingredients. Toss them in the oven and about halfway through flip the fries to make sure they don't stick and to cook off the excess oil.
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