Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Mexican Style Black Bean Burgers

July 13th, 2010 · 18 Comments · Recipes

black bean burger

Tis the season to be grilling!

I’m faking you out. These “burgers” aren’t grilled at all. In fact, they’re a meatless meal (but do they *almost* look like real, grilled burgers?). I’ve tried a handful of meatless veggie burger recipes over the years, and most of them end up being rejected or at least smushed into a tortilla and deemed “tasty, but not a burger,” like this favorite chickpea wrap.

A bit of Mexican flare and lots of bread crumbs resurrected these bean burgers from the certain demise of just being “refried beans”. They were too spicy for my kids, but that’s easily remedied. We adults loved them, and this recipe is a definite “do over.” (That is, we’d eat them again, no problem.)

Find this recipe, updated and with even more frugal tips and transformation options, along with 29 other bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!

Scroll past the print version for the pictorial recipe.

Mexican Style Black Bean Burgers
5.0 from 1 reviews
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Recipe type: Meatless Entrees
Author: Katie Kimball
Ingredients
  • 2 cups cooked black beans
  • 1 1/2 cups cooked lentils
  • 1/2 small onion
  • 1/2 red pepper
  • 3 garlic cloves
  • 2 jalapenos or 2-3 tsp. cayenne (to taste!)
  • 1/4 cup cilantro (or 2 tsp. dry)
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 beaten eggs
  • 1+ cup bread crumbs
Instructions
  1. Allow legumes to cool if you just cooked them.
  2. Whiz them in a food processor along with vegetables and cilantro.
  3. When mostly smooth, add salt and pepper, eggs and a cup of bread crumbs, then more bread crumbs bit by bit until a firm consistency is reached.
  4. Roll into balls slightly larger than a golf ball, then flatten with the heel of your hand into patties.
  5. Cook in a greased skillet (preferably cast iron) about 5-8 minutes, turning at least once to keep even doneness.
Notes

This is too spicy for kids.

Adapted from True Adventures in Money Hacking



Mexican Black Bean Burger

Ingredients:

2 cups cooked black beans
1 1/2 cups cooked lentils
1/2 small onion
1/2 red pepper
3 garlic cloves
2 jalapenos or 2-3 tsp. cayenne (to taste! This is too spicy
for kids…)
1/4 cup cilantro (or 2 tsp. dry)
1 1/2 tsp. salt
1/2 tsp. pepper
2 beaten eggs
1+ cup bread crumbs

Method:

Allow legumes to cool if you just cooked them. Whiz in a food processor along with vegetables and cilantro. When mostly smooth, add salt and pepper, eggs and a cup of bread crumbs, then more black bean burger (3) bread crumbs bit by bit until a firm consistency is reached. Roll into balls slightly larger than a golf ball, then flatten with the heel of your hand into patties. Cook in a greased skillet (preferably cast iron) about 5-8 minutes, turning at least once to keep even doneness.

I served the burgers with an experimental Millet Pilaf using a new spice that I’d treated myself to (want to see my trip to the spice store? Come on back tomorrow!). It wasn’t the right spice for our family, unfortunately, and the pilaf still sits in my freezer. It was pretty though! black bean burger with pilaf (1)
Adapted from True Adventures in Money Hacking.

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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