Black Bean Burgers
#MeatlessMondays we’ve all seen it. But have we all participated? Maybe. Maybe not. I know I haven’t. I do plan to start tho.
When we eat out at non-halal burger restaurants the veggie burger is our go to. We have tasted our fair share of not so good veggie burgers. My favorite seems to the black bean burgers. Very hearty, flavorful and delicious.
I wanted a spicy spread to accompany this burger. A Thai chili aioli is what I came up with. Don’t let the raw eggs scare you. It is delicious and far better than any store bought mayo 😛 It also makes a great dipping sauce for the sweet potato fries (recipe in next post)!
Here is my recipe:
Prep: 20 minutes Cook: 10 minutes Makes: 4-6 patties
1 16 ounce can of black beans
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 cup bread crumbs (I used panko)
3/4 cup finely chopped onion
3/4 cup diced bell pepper
2 tablespoons grapeseed or veg oil
3 egg yolks
1/4 cup lemon juice
1/2 cup extra virgin olive oil
2 tablespoons Thai chili paste
1/4 teaspoon kosher salt
Buns, cheese and toppings of your choosing
1. Drain the black beans really well. Combine ingredients in food processor and pulse until combined. Form patties and place in freezer until firm.
2. Make aioli by whisking egg yolks, lemon juice, salt and slowly drizzling in olive oil. Whisk in chili paste.
3. Heat grape seed oil in skillet. Cook burgers until golden sear forms (approximately 2 minutes). Melt cheese on top, if desired.
4. Assemble burgers on toasted bun and pile high the toppings of your choosing.
5. Enjoy 🙂
Do you have any tips on reducing the liquidity of the patties in this recipe? After food processing, the ingredients barely formed patties… :-S
Yes, you can add more breadcrumbs. And be sure to allow them to set in the freezer so they keep their shape while cooking