In the days before Garden Burgers, bean burgers were increasingly popular and a nice change of pace from eating a meat burger. Since MorningStar came out with their soy-based burgers, however, bean burgers have all but disappeared.
With some inspiration from Heidi at 101 Cookbooks I was able to come up with a recipe that reminds me of the black bean burgers I used to eat before Morningstar displaced them.
These are a fast, frugal weeknight dinner that can even be made up and par-fried then frozen, although they come together so quickly from frozen, pre-cooked beans I don’t know why you would bother unless you were planning to take them camping.
You can add up to one cup of seasonal vegetables to these. The only caveat is if you have a veggie that is hard (like carrots) or contains a large amount of water (like mushrooms or zucchini) you would want to chop and saute them before adding to this recipe.
Black Bean Burgers
2 1/2 cups of cooked black beans
1 cup bread crumbs
4 backyard eggs
1/2 teaspoon sea salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon dried cilantro or 2 tablespoons chopped fresh cilantro
1/2 small chopped onion or 1 teaspoon of onion powder
1 teaspoon garlic powder
In a food processor combine all ingredients and puree until the mixture is well combined.
Form into burgers whatever size you prefer and pan fry in a covered, oiled heavy skillet for 5-10 minutes per side depending on your burger size.
These can be served on buns but my favorite way to eat them (since there is already bread in the burger) is plated with peach salsa and a sprout or garden salad.