Weekend Afternoon Lunch - Black Bean Burgers
(From the Happy Herbivore Cookbook)
This past weekend, we threw together these quick black bean burgers from the Happy Herbivore Cookbook with a side of (frozen organic) sweet potato fries.
- 1/2 c fresh cilantro, minced (this will look like a lot of cilantro, and you might even think it looks like too much. But, as you can see in the uncooked patties (pictured bottom), it blends very well into the mixture)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- cayenne, to taste
- salt, to taste
- pepper, to taste
- 2-3 whole wheat hamburger buns (the recipe calls for 3 buns/patties, but I made it into 2)
- Preheat over to 350 degrees F. Grease cookie sheet or line with parchment paper and set aside.
- Pulse beans in food processor until mashed well or mash manually using a potato masher or fork.
- Transfer to a mixing bowl and stir in cilantro and spices plus salt and pepper.
- Add breadcrumbs as necessary until mixture can be handled and isn’t terrible sticky, about 1/4 cup (I’ve learned in the past to only add a little bit of breadcrumbs at a time, and would not recommend adding a whole 1/4 cup at once - I only used about 1-2 tbsp).
- If after 1/4 cup it’s still too sticky and difficult to work with, place in fridge 5 to 10 minutes.
- Shape mixture into 2-3 patties.
- Lightly spray each patty with cooking spray and bake 7 minutes.
- Flip, re-spray, and bake for 7 to 10 minutes more until crisp on the outside and thoroughly warm.
- Serve immediately on buns. Because there is no oil, these patties dry out as they sit so eat them right away.
Easy to make, moist and delicious! I also whipped up a batch of HH Southern-Style BBQ Sauce. I fell in love with this stuff and, as a native Carolinian, can vouch for its authenticity! I want to eat it on absolutely everything!
Southern-Style BBQ Sauce Ingredients
- 2/3 cup yellow mustard
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 2 tbsp pure maple sugar, or to taste (I used 1 tbsp)
- 1 tbsp soy sauce
- 1/2 tsp granulated garlic powder
- 1/2 tsp paprika
- 1/4 tsp Vegan Worcestershire, optional (I used a homemade HH recipe we had on hand from making for another dish, but I believe there is a store bought version as well)
- 1/8 tsp cayenne powder, or to taste