I always get a bit gleeful when I (or Boyfriend, in this case) am able to make something I have only previously had in restaurants, and it turns out so good that I have no choice but to compare the homemade version to any and all restaurant versions forever and always.
This is totally the case with these black bean burgers.
The more I eat less meat, the more I like it. Like not eating meat, that is. Meat, of any variety, is not cheap. And when I ruin it, it’s not so good. These burgers are vegetarian and are almost a pantry creation, if you have a really well-stocked pantry. And if they weren’t so good? They cost less than a dollar each.
The original recipe called for chipotle peppers in adobo sauce, which I don’t think should have been a difficult thing to find, but apparently the neighborhood Kroger does not stock this particular variety of pepper. To give these burgers the added kick, we used some jalapeno peppers and hot sauce, and, to sub in the smoky taste of the adobo, a bit of barbeque sauce.
If I were to make these burgers again, I would want to figure out how to get them to stick together a little better. Maybe the extras I froze in the freezer will stay together, but this particular batch was a mess to eat. Still so delicious, though.
And we served them with these ah-maze-ing oven fries. Another thing that I can make better than any restaurant! Boyfriend had the ingenious thought to throw some minced garlic on at the end, which was just the crowning touch. But the secret to these bad boys? Sugar.
So go. Create. Eat. And seriously think about adding this black bean burger to the menu mock-up for the Margo-Rita Italian Mexican Fusion restaurant you’ve been contemplating for 5 years. Ok, maybe that last part is just me.
1 15-ounce can black beans, rinsed and drained
½ c frozen corn
½ c tortilla chips, finely crushed (about 1 cup pre-crushed)
½ c cooked brown rice
¼ c finely chopped red onion
¼ c bottled chunky salsa
1 to 2 tbsp finely chopped canned jalapeno peppers (depending on heat preference)
2 tbsp barbeque sauce
½ to 1 tbsp hot sauce (depending on heat preference)
1 tsp ground cumin
½ tsp cayenne pepper
½ tsp ancho chili pepper
2 cloves garlic, minced
1 tbsp olive oil
Your favorite toppings (we used avocado slices, bottled chunky salsa, sliced goat cheese, and fresh cilantro leaves)
- In a large bowl mash half the beans with a potato masher or pastry blender until well mashed
- Add remaining beans, corn, tortilla chips, rice, onion, salsa, jalapeno peppers, cumin, cayenne pepper, ancho chile pepper, and garlic
- Shape mixture into four 4-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill at least 1 hour before grilling
- Brush both sides of patties with olive oil; place patties on a grill pan and grill for 10 minutes, flipping once
- Serve burgers on toasted buns or tostada shells and top with your favorite toppings
Garlic Oven Fries
Makes 2 servings
Adapted from Smashed Peas and Carrots
2-3 medium baking potatoes
1 ½ tsp salt
½ tsp pepper
1 Tbsp white sugar
1 tsp vegetable oil
4 cloves minced or crushed garlic
- Preheat oven to 450 degrees
- Wash, dry and slice raw potatoes (with skins) into large, equal pieces (think steak fries)
- Place cut potatoes into a large resealable plastic bag
- Add in your salt, pepper, sugar and veggie oil
- Seal closed and shake until all potato pieces are completely coated
- Cover a baking sheet with foil or silicone baking mat; place potatoes in a single layer onto lined baking sheet
- Sprinkle with garlic
- Bake at 450 degrees for 15 minutes; turn potatoes
- Bake an additional 15 minutes or until fries are tender and brown