Nathan and I have been subbing in more meatless options at meals, and these black burgers are not only on regular rotation in our house, but make me not even miss regular burgers! Especially when served on a brioche bun with cheddar cheese, pickles and my classic “fancy sauce” (2 parts mayo, 1 part mustard, 1 part BBQ sauce and a little sweet relish).
2 14-oz cans black beans, drained and rinsed
1 Tablespoon olive oil
1/2 bell pepper, chopped
1/2 yellow onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup oats
1/2 cup (4 oz) feta cheese
1 Tablespoon liquid aminos (or soy sauce)
1 Tablespoon ketchup
1 Tablespoon mayo
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
The key to great (not mushy) black bean burgers is dried-out beans. Preheat oven to 325°F. Spread drained beans on a baking sheet and bake for 20 minutes. They’ll start to split and there should be little to no moisture left on the surface of the pan.
In a cast iron skillet (which I think helps to impart a richness to the recipe), heat olive oil over medium heat and then sauté peppers, onions, and garlic until softened. Set aside off the heat.
In a food processor, pulse the oats until they resemble a coarse flour. Then add in all the spices and pulse once or twice to combine.
Next, add the slightly cooled sautéed mixture into the food processor and pulse until just combined.
In a large bowl, add the beans from the baking sheet. Crumble into this mixture the feta, eggs, salt and pepper and the pulsed mixture. Mash together with a potato masher, leaving the beans slightly intact.
Scoop 1/3 cup of the mixture at a time and form patties with a biscuit cutter. I set the patties on parchment paper as I make them, and store what I’m not cooking in between parchment sheets in an air-tight container in the freezer.
To cook, heat your cast iron skillet on medium-high heat and sear one side for a minute or two, flip and reduce heat to medium low and allow the patty to cook through, about five minutes. If you would like to add cheese, add a few slices towards the end of cooking and cover the pan with a lid to let the cheese melt. Serve immediately.