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.
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.
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.
While I still claim Melissa Clark's Ultimate Veggie Burger as my all-time favorite in terms of flavor, it is a major production that only gets made in my house on occasion. I will put the McBitty's Bean Burger as my No. 1 weeknight veggie burger, as it truly is fast and uncomplicated to make. I definitely needed the extra liquid from the porcini. This veggie burger holds together beautifully when cooking. I use a half-cup measure and get three hefty burgers per recipe, just our size.
This turned out awesome. I added 1/2 tsp chipotle powder and toasted the spices with the onion and jalapeño. I also added 1 cup of smoked Gouda to the cheddar. And I used 11 oz of pimentos.
Made essentially as written except pulsed oats a bit first. Loved the porcinis. Added a little tajin in with the other seasonings. Thin patties. Will definitely make again as most of my previous bean burgers were mushy disasters. These were delicious!