As you may know, I am a pesco-vegetarian. Easily explained, the only meat I eat is fish. As you also may know, I live in the Pacific Northwest where there is no shortage of fresh delicious fish that can be cooked at a summer time cookout, but fish can be expensive and sometimes I wanna be part of the gang (mine being largely populated with meat eaters) and have a good ‘ol BURGER. SO… I have tried many Black Bean Burger recipes, and while always managed to create something filling and tasty — they always had 1 major problem. THEY FALL APART! The second I attempt to either flip the burger in the pan or eat it — it falls apart and makes a huge mess.
So I have adapted my own recipe! This recipe was expressly made so that I could freeze a bunch of patties for quick use down the line – but you can alway use some math to break this down if need be.
I CAN HAS BEAN BURGER?
Recipe yields about 8 standard sized burgers.
- 2 Peppers (any color)
- 2 Cans Black Beans
- 1 Can Black Eye Peas
- 5 Cloves Garlic
- 1 White Onion
- 1 TBSP Thai Chili Sauce
- 2.5 TBSP Chili Powder
- 2 TBSP Cumin
- 2 TSP Red Pepper Flakes
- 1/2 TBSP Salt
- 1/2 Cup Cut Okra
- 1 Cup Bread Crumbs
Directions for Patties
- Drain all beans and cook over Medium Heat in a large Pot for 30 minutes with Diced Onion. (be sure to give them a stir occasionally.
- Finely Chop Peppers and set aside
- In a small bowl mix Cumin, Chili Powder, Salt and Red Pepper Flakes, and Thai Cili Sauce minced Garlic, set aside.
- Puree Okra into a paste then mix into mixture above, set aside.
- Let cooked beans and Onions cool to room temperature.
- Mix in Okra Puree mixture, chopped Peppers and Bread Crumbs
- Form into 0.25 inch thick patties
Directions for Cooking
So far, only tried cooking these in a pan, but my goal for these was to be able to cook them on the grill outside, so once I try that — I’ll update this and let you know.
For pan grilling these, all a bit of olive oil into the pan and in Medium Low heat cook about 10 – 15 minutes on each side.
To cook them on the outdoor grill: Get the grill VERY HOT, cook about 5 – 8 minutes on each side.
Taste & Texture
They turned out a little crunchy on the outside while still moist on the inside, which was the texture I wanted. I do like spice, so these have a bit of a kick to them but I wouldn’t consider them spicy, per sa. I think my next batch may add in a jalapeño pepper.
I enjoyed cooking and eating a burger without it falling apart (which has always been my main complaint about all other bean burger recipes I have attempted int he past.) I hope you enjoy it too! If you adapt this further with success please share your improvements with me! :)