Besides being healthy, filling, and cheap (a bag of dried beans is about $1.50, and that will make a double batch of these), black beans are a fairly “neutral” tasting bean, so they can be added to many dishes for bulk without interfering with the flavor. I actually tested these out for my daughter, who is trying to go vegetarian/vegan, as she loves the ones from the pub so much! But hey, I figure learning how to make them would be way cheaper, especially for a “poor college student”, right? And honestly, these were surprisingly tasty, even my husband said they were “pretty good”, and that’s saying alot, ha!
So I scoured the internet a little and finally settled on this recipe. It’s pretty straight-forward, just needs a little prep time. They hold their shape decently well and aren’t too mushy/soft, as long as you don’t over-mash the beans. And since this was my main concern, I used FRESH BOILED beans vs. canned beans. I love mine with tomato, lettuce, and Trader Joe’s wasabi-mayo for a spicy kick!
If you are going to try my adapted recipe, make sure you plan ahead, and the beans need to soak overnight. Soaking them also helps to cut down on the, ahem, “musical fruit” dilemma.
Burger Ingredients – makes about 6:
- generous cup of dried black beans – soaked overnight or for at least 12 hours
- 1/3 cup onion – finely diced
- 1 TBLS garlic – minced
- 1TBLS cornstarch
- 1 TBLS cool water
- 3 TBLS Sriracha (or other chile-garlic sauce)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp Old Bay seafood seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 slice of whole wheat bread – finely diced, like crumbs
- 1/4 cup flour
- Drain the water that the beans have been soaking in, add fresh water to a pot and then boil them until al dente (still *slightly* firm), you don’t want them too soft. This will take at least 45 minutes to an hour. I’ve read also that depending on how hard your water is, it could take even longer, so using bottled water might be an option.
- When the beans are almost done cooking, combine the cornstarch and water in a small bowl and mix until dissolved. Then add in the Sriracha, chili powder, cumin, Old Bay, salt and pepper. Stir well and set aside.
- When the beans are done, drain them and then place them into a mixing bowl. Let them cool for 5 minutes. The measurement for dried to cooked beans is not exact, but for this recipe you will need 2 1/2 cups of cooked beans.
- Add in the sauce & spice mixture, diced onions, and bread crumbs into the mixing bowl with the beans. Stir everything together well, and then using a potato masher (or something similar), gently mash the mixture until a little over half of the beans are broken down/mashed up.
- Add in the flour and blend it really well into the mix. At this point it should be a sticky batter, sort of like cookie dough. If not, mash the mixture a little more.
- Heat a pan with a little cooking oil over medium heat. Form the mixture in to 1/2 thick burger-like patties, and then place into the pan. You’ll want to cook it until there is a nice, crisp crust on each side (it will look blackened).
- Then just dress it up however you like your burgers and enjoy!