I am just slightly in love with black beans. I
could WOULD eat them every day. I’ve had to quit eating the canned variety because of the salt content. Because of that, I’ve begun cooking them from scratch (the dried/bagged variety) in the crock pot and freezing them in 2 cup batches to have at my beck and call whenever I so choose. So much better than the canned version, if I do say so myself.
Recently Pioneer Woman had an episode of her show dedicated to black beans. I was intrigued, so I watched. One of the dishes she made was a black bean burger. I’d never had one, let alone made one.
In all honesty, I’ve never been curious about a vegetarian style burger. I love BEEF. There’s just something about a big juicy burger that I’ve always thought couldn’t be topped. When I saw how easy it was to make these and knowing my LOVE for these little black pearls of goodness I knew I had to create my own version. So, I took her basic concept, added a few of my own flavors, cut back on some fat and ran with it.
Black Bean Burger
2 cups black beans unsalted, drained (not rinsed)
4 slices wheat bread, dried and processed into crumbs
(or 1 cup wheat bread crumbs)
1 jalapeno seeded and minced
1/4 cup grated onion
1/2 cup shredded monterrey jack cheese
1 tsp. Tony Chachere’s cajun seasoning
Freshly ground pepper
In a mixing bowl mash the beans with a fork. Stop when almost all the beans are completely mashed. You want a few pieces left whole. Add all remaining ingredients. Form into 4 large patties. When I say large.
Heat a large skillet over medium heat. Generously spray with non-stick cooking spray. Place patties in pan and let brown on one side, 2 to 3 minutes. Flip and brown the other side. I had refrigerated my patties for about 30 minutes before I needed to cook them. Due to the egg and short period of time in the skillet I finished them off in a 350° oven for about 15 minutes until heated through thoroughly.
Serve on a bed of lettuce, topped with more grated cheese and diced tomato. If carbs aren’t a concern load that puppy up with mayo and a bun. I topped mine with a tablespoon of light mayonnaise and a spoonful of a pepper relish that had been gifted to us.
I. LOVE. THIS. BURGER!!!!!!
I will definitely be making these over and over and over and over and over and…. You get the idea. I really like these. They’re full of flavor, MOIST and so satisfying!! I MIGHT even be so inclined as to put a beautiful over easy egg on top of one!! GAH!!!! YUM!
Can I have a drumroll????
Are you ready for this?
My beef eating, vegetarian-phobic husband APPROVED of these!!!!! He really liked them and encouraged the kids to try it. (Pardon me while I take a moment to pat myself on the back.)
Ready for the skinny? I think you’ll be impressed, especially when you realize just how HUGE these are. We’re talking the size of a 1/3 lb. hamburger patty. GIGANTIC and SO filling!!!
The Skinny: 1 patty = 229 calories, 38g carbs, 3g fat, 12g protein, 2g sugars and 537mg sodium.
…I told you!!!!
(Note to self: You may want to invest in some Bean-o… Just sayin’.)
Peace, love and accidentally vegetarian (for a day)!!!