My favorite meal is a good hamburger. If I’m going out to eat, my first instinct is to order a juicy beefy burger. I don’t cook a lot of beef at home so I do make up for it when I’m out. I do make veggie burgers at home, and I’ve posted a couple recipes here in the past. But what I have never made was a bean burger. Maybe I assumed the texture would be off. I was wrong.
I quickly spotted these on The Kitchen Sink and decided to make them for a night in with friends this weekend. I didn’t have any bread crumbs so I improvised by adding in oat bran, wheat germ and ground flax seeds which not only upped the health factor but gave these burgers a good stiff bind. Because these burgers contain yogurt they aren’t vegan, but if you were wanting a vegan version, just sub in some soy yogurt or soy milk mixed with a bit of vinegar instead. Looking for a gluten-free version? Just add more oat bran instead of the wheat germ and serve with gluten-free buns or if you aren’t sure that your oat bran is gluten free, add almond meal instead.
Both the texture and flavours were perfect and they were quite simple to whip up as a last minute dinner idea. We topped the burgers with some cheddar cheese, guacamole, fresh salsa and some sour cream mixed with chipotles in adobo sauce. It was a Southwestern burger to be proud of.
Elsewhere: Want to up the sexy factor of your meal? Throw an egg on it. Even better, add some caramelized onions. It’s what I did to some broccoli & pasta over at ReadyMade. It might qualify as one of the best meals I’ve made this year. Simple and sublime. At Poppytalk, I whip up a great little pasta salad using green beans and peas. It’s bright and herby and delicious. Get the recipe and use it for your next lunch or picnic!
southwestern black bean burger
(adapted from The Kitchen Sink)
2 cans of black beans
4 cloves garlic, chopped
2 T cumin
1 T chili powder
1/4 t chipotle powder
1/4 t cayenne powder
a few dashes of your favorite hot sauce (optional)
1/2 t salt
3 T greek low-fat yogurt (or soy yogurt or soy milk + vinegar)
3/4 c oat bran
1/4 c wheat germ
1 T ground flax seeds
1/4 c cilantro
1 lime, juiced
3 T olive oil
8 hamburger buns, warmed
In a blender or food processor, blend together 1 can of beans, garlic, yogurt and spices. When that’s blended, dump into a bowl along with the remaining can of beans, oat bran, wheat germ, flax, cilantro and lime. Stir everything with a wooden spoon until you reach a consistency that is enables you to form patties. Too soft? Add in more oat bran. Too stiff? Add in a bit of water. Shape patties into 8 burgers and refrigerate for 10 minutes.
Heat oil in a skillet over med-high heat and brown each side, about 3 minutes per side or until slightly crispy. Want to top each burger with a slice of cheese? Do so and pop in the oven along with the burger buns until melted. Top with salsa and guacamole.