I’ve posted quite a few burger recipes lately. Okay, two, but they’ve been close together so it feels like more. But I’ve decided to embrace the burger bandwagon this summer, so here’s one more burger recipe, this time for another variation on the classic, using black beans instead of ground meat.
The burgers looked pulled together, but as soon as they hit our mouths they nearly broke apart. That didn’t stop them from being delicious. Cumin helps pump up the black bean flavor, and mashed avocados, well, when aren’t they a good idea? I’ll eat avocados anywhere, anytime, and black bean burgers are a wonderful canvas for them. If you have a few leftover burger buns, this is a great way to use them.
Black Bean Burgers
Gourmet | February 2009
2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
Accompaniments: sour cream; salsa; lettuce
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
Heat oil in a 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.