I have cooked these twice since picking up the February Issue of Gourmet Magazine while wasting time in the airport last month. Traditionally, when I am traveling I splurge and buy a magazine. I couldn’t help but choose this issue of Gourmet with the photos of homemade rolls on the front! Although I have yet ventured into making the rolls I have delved into the vegetarian side of burgers and am now fully embracing black beans as a burger meat substitute! Josh, my meat lover husband, begrudgingly tried the burgers and commented that he would like these every week! Just don’t tell his Texas friends So, we’ve made these two weeks in a row and both times have been more than satisfing- talking about them after dinner and the next day even! I hope you enjoy them as much as we have. I think they’re entering the family cookbook.
Black Bean Burgers
from Gourmet Magazine
2 14 oz cans of black beans, drained and rinsed
3 Tbsp mayonnaise
1/3 cup plain dry bread crumbs (I used planko)
2 tsp ground cumin
1 tsp dried oregano, crumbled
1/4 tsp cayenne
1/4 cup finely chopped cilantro
3 Tbsp vegetable oil
4 soft hamburger buns
accompaniments: sour cream, salsa, avocado, lettuce
Pulse 1 can on black beans in food processor with mayo, bread crumbs, cumin, oregano, and cayenne until coarse puree forms. Transfer to bowl and stir in cilantro and remaining black beans. Form mixture into 4 patties.
Heat oil in 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.
* note: if the burgers fall apart a little don’t worry. They’ll still taste amazing and you can reform them on the buns. Or you can put them in tortillas for a black bean burritos.