Black Bean Burgers
- Total Time
- 35 to 45 minutes with cooked beans
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup dried, stemless porcini mushrooms
- 2cups cooked or drained canned black beans
- 1teaspoon roughly chopped garlic
- ¾cup rolled oats, or more if needed
- 2teaspoons smoked paprika or chili powder
- 1teaspoon cumin
- 1tablespoon soy sauce
- Salt and black pepper
- Bean-cooking liquid, porcini soaking liquid or water
- ¼cup chopped cilantro
- 2tablespoons olive oil
Nutritional analysis per serving (8 servings)
118 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 5 grams protein; 194 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
- Step 2
Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
- Step 3
Stir in the cilantro, and let sit for 5 minutes.
- Step 4
Shape into 4 large or 8 small patties; let them sit for 5 minutes.
- Step 5
Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.
Private Notes
Comments
Be very careful with this " replace one or two meals a week with meatless alternatives" idea. I did that when I was 27. Within a few years people were demanding that I teach cooking classes. I haven't consumed or served meat in 45 years.
Do not need to run food processor for 30 seconds. A few pulses is all that is needed to combine.
Use parsley and chive to replace cilantro.
Save remaining mushroom liquid to make lentils.
We've been enjoying these black bean burgers for years. Pulse/grind rolled oats before adding to bean mixture. They'll soak up more liquid, won't be as noticeable, and the beans can remain coarser, more "toothsome" when you process them.
Too mush, even with less pulsing. Good flavor. Just meh. Would I eat it again? Yes. Would I make it again? No.
I made the burgers a few weeks ago and froze them right away before cooking them. We ate a few last night. The flavor was great but the texture inside the burger was too mushy. Next time I’ll try adding an egg or two and maybe cornstarch, frying then freezing. Anyone else have ideas?
I think I need to work with this a bit, good potential. Ground them in food processor a bit too long but added more oats and an egg after which helped.
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