Monday, June 28, 2010

Spicy Black Bean Burgers!

First up, how do we like the new look? Last night I attempted to change one little thing on here and then after I changed that I had to change something else and it snowballed into what it is right now. I'm probably going to play with  it a bit and experiment so let me know if something isn't working. :)

Anyhow, a friend recently asked if I had a recipe for black bean burgers. Sure! It just wasn't written down or precisely measured out...

So yesterday I set about remedying that little problem. Now, if you've never had a black bean burger, you might be tempted to run away right now. DON'T! I think they're perfectly delicious and fantastic if you're looking for a low-fat or vegetarian option for burgers.

Grab two cans of black beans. Rinse and drain them. Season with salt and pepper.

Smoosh them using a pastry blender or potato masher. Or you could use a food processor but just be careful because we don't want this to be a paste...keep it close to ground meat consistency as possible.

Add in the following seasonings: 1 package dry Onion Mushroom Soup mix, 1/4 tsp. ground cumin, 1/2 tsp. chili powder and 1/4 tsp. ground cayenne pepper. Feel free to add more ground red/cayenne pepper if your heart desires something spicier. The amount I included tasted great to me but my daughter complained that it was too spicy.

It makes me wonder if I've dulled my tastebuds with too much garlic? Hmm...

Stir to combine. I know, it doesn't look appetizing right now. But then, does raw meat ever look appetizing?

Pat your bean mixture into burgers.

Tip! If your hands are slightly damp, it will be much easier to shape the burgers.

Now, here's the part where you get to use your decision making skills. You can either pan fry these burgers in a bit of vegetable oil or grill them. Two things you should know:

#1 - Grilling is tougher because the burgers are fairly floppy so you have to be really gentle or you'll squish it together when you try to flip it. And they might fall through the grate in spots.

#2 - Grilling gives you that great grill flavor but pan frying them gives you a nice crisp and golden brown outer layer to your burger. Which is a darn tasty thing.

I served these up this time around with some cheese, salsa and lettuce. Using green salsa and a bit of queso fresco would be fantastic too. Why do I never have queso fresco in my fridge? It's a travesty!

Black Bean Burgers (printable recipe)
Serves 4

2 cans black beans, rinsed and drained
salt and pepper, to taste
1 pkg. dry Onion Mushroom soup mix (I used Liptons)
1/4 tsp. ground cumin
1/2 tsp. chili powder
1/4 - 1/2 tsp. ground cayenne pepper

In a large bowl, combine black beans, salt and pepper. Mash the beans with a potato masher or pastry blender until it reaches a almost ground meat consistency. Add in soup mix, cumin, chili powder and cayenne pepper. Stir to combine.

With slightly damp hands, pat bean mixture into four burgers. Either pan fry your burgers in a bit of vegetable oil or grill them. I recommend pan frying unless you're a very gentle griller.

Serve burgers up with cheese, salsa and lettuce. Enjoy!


  1. Yay! Thanks for doing this. Now we can have them for lunch one day this week (and we'll save a bunch buying Morning Star brand!)

    BTW--I like the new look.

  2. Just whipped these babies up for dinner and they were lovely! I did a whole teaspoon of cayenne pepper (as we are crazy about spicy food) and it was perfect. Thanks!

  3. @ Reagan - Thanks! I do too. :)

    @ Kimberly - Fantastic! I'm so happy you enjoyed them.

  4. This is really similar to my recipe. I use an egg and 1/3 cup of Panko as well in the mix, which acts as an emulsifier for the burgers. They tend to stand up better on the grill that way.


I love feedback from y'all and try my best to respond to as many questions as possible.