Once upon a time, before the days of Google Reader, I used to rip recipes out of food magazines and store them in a binder. And then I would never look at them again.
One day, I went through said binder and pulled out an old Gourmet tear sheet with these black bean burgers on them under a column called "10 Minute Mains." And I've made it at least 20 times since then. My husband loves them, I love them, and lo and behold, Reese loves them. They are easy and quick to put together and most of the ingredients are pantry staples.
(Does anyone else feel like the second you buy fresh meat or fish, you can hear the clock from 24 start to count down in the back of your head? Boop. Boop. Boop. Boop.)
This recipe usually makes enough for 5 good sized burgers, which means dinner for us, lunch for me, and two meals for Reese. I usually break up the patty into bite sized pieces for her and let her eat them herself. It's a great finger food and the spices are a great way to jazz up something healthy. If your baby is sensitive to spice, you could ease off the cayenne.
And they all lived happily ever after! Until the leftovers ran out.
Start with two cans of black beans. Drain and rinse said beans. Place 2/3 of the beans in the food processor, the remaining 1/3 in a bowl with...
One finely diced red onion half. Or half a red onion, finely diced. Which ever floats your grammatically correct boat. Probably neither.
Into the food processor, add a 1/2 cup of breadcrumbs.
Plus some cumin, oregano, and cayenne pepper (specific amounts listed below).
And two tablespoons of mayonnaise, not pictured. Whizz in the food processor until it forms a thick paste. Also not pictured. Because you know what is emphatically NOT photogenic? Beans in a food processor.
Mix the paste from the food processor with the whole beans and diced red onion and mix until well combined.
Form into burger-esque patties.
Heat two tablespoons of canola oil over medium-high heat...
Add the patties and cook until browned and crispy on both sides. Be careful flipping them, since they are a little fragile.
If you are so inclined...you could totes add some cheese at the end of cooking. I did.
Serve on whole wheat buns with some spicy mayo and some awesome baked sweet potatoes. Or some guacamole and salsa. Or lettuce, tomato, and sour cream. Or cold and plain, to a toddler with an enormous appetite.
Black Bean Burgers
adapted from Gourmet Magazine
2 cans of black beans, drained, rinsed and divided
1/2 red onion or shallot or mild yellow onion, finely diced
1/2 cup of breadcrumbs
3 tablespoons of mayonnaise
2 teaspoon cumin
1 teaspoons oregano
1/4 teaspoon cayenne pepper
salt and pepper to taste
3 tablespoons vegetable oil
whole wheat buns for serving
Combine two-thirds of the black beans, spices, mayonnaise and breadcrumbs in the food processor until a thick paste forms. Add mixture to a medium bowl with remaining whole beans and chopped red onion. Mix and shape into approximately 5 large patties.
Heat vegetable oil in a saute pan over medium high heat. Add patties and cook until browned on both sides, flipping once. About 3 minutes per side. Add cheese if desired towards the end and cover with a lid to melt. Serve on hamburger buns or over salad or on a high chair tray.