The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!
You could maybe say that I’m on an uncommitted search for the best veggie burger. So far the winner is the Garden Bean Burger at La Tuna Grill in San Antonio. They make it with refried black beans and then top it with cheddar, guacamole, roasted salsa, and tomatoes. Sounds kind of like a chalupa on a bun, right?
Naturally this challenge gave me the impetus to try to make my own black bean burgers in hopes that they’d be half as good as the ones at La Tuna. Having never made a veggie burger before (what?!), I looked up recipes and found one that used refried black beans…but by “refried”, they mean “smashed”. Probably most bean burger recipes involve smashing…
These were good! While they don’t quite rival my favorite, it feels pretty great to have homemade veggie patties waiting for me in the freezer.
Black Bean Veggie Burgers
adapted from Sneaky Kitchen
This resulted in some really wet burger mix (is that what you call it?), so I ended up letting it strain overnight in the fridge and added about 1/4 cup additional bread crumbs. That was using undrained beans as per the original recipe, so I would drain them. Also, 1/2 teaspoon oregano was surprisingly overpowering, so below I’ve cut that in half and doubled the cumin.
1 15-ounce can black beans, drained
1/2 cup dried bread crumbs (I used panko) – use more if needed
1 tablespoon ground flax seed or wheat germ
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon apple cider vinegar
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1/4 cup dry white cooking wine (I used vegetable broth)
corn meal for coating
In a large bowl, mash beans with a fork. Add the egg, bread crumbs, flax or wheat germ, garlic powder, cumin, oregano, pepper, salt, and vinegar. Mix well, then let chill in the refrigerator for at least 20 minutes.
Meanwhile, heat the oil in a skillet. Saute the onion and bell pepper until it starts to brown. Stir in the white wine (or broth) until it cooks off. Remove from heat and mix the veggies with the black bean mixture. Refrigerate for another 20 minutes.
To prepare the patties: spray a skillet with cooking spray and set over medium heat. Take a golf ball-sized ball of the bean mixture and roll it in the corn meal. Gently coat it in corn meal, then place on the pan and flatten with a spatula. After a couple minutes, carefully turn over the patty. Continue alternating sides until lightly browned. Serve immediately on a toasted bun with whatever fixin’s you fancy.
I topped mine in the spirit of La Tuna – with cheddar, salsa, avocado, and tomato! Also, these are pain au lait buns that I picked up from the bakery at Central Market and they’re so good that I had to eat one by itself. Drool.
Thanks for this challenge, Audax and Lis! You can see all of the various patty recipes they provided for us here.