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Non-fried Black Bean Burgers

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  Dried black beans/2 cans of black beans but without the bisphenol a / boa lining 3 1⁄2 Cup (56 tbs), picked over and rinsed
  Onion 1 , finely chopped
  Fresh cilantro sprigs 3
  Garlic 3 Clove (15 gm), smashed, skins removed
  Mayonnaise/Greek yogurt 4 Tablespoon
  Bread crumbs/Gluten free crackers 1⁄3 Cup (5.33 tbs)
  Ground coriander 2 1⁄2 Teaspoon
  Ground chipotle seasoning 1⁄2 Teaspoon
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Burger buns 4
  Grape seed oil 2 Tablespoon
  Avocado 1 , thinly sliced (Accompaniments)
  Salsa/Pico de gallo/ fresh tomatoes 4 Tablespoon (Accompaniments)
  Lettuce leaf 2 (Accompaniments)
  Cheese 4 Tablespoon (Accompaniments)

If using dried black beans, soak overnight. Bring beans, onion, garlic and cilantro sprigs to a boil in a large wide pot. Cover with water. Water level should be at least 3-4 inches above beans. Reduce heat and simmer, partially covered, until beans are completely tender about 1.5-2 hours (if you cook them al dente you will have a grainy texture). When beans begin to tenderize, add a few pinches of salt. Drain beans and discard cilantro sprigs.

In a food processor or blender, pulse half of bean mixture with onions, garlic, mayonnaise, bread crumbs, coriander and chipotle until combined. Transfer to a bowl and stir in remaining bean mixture. Make 4 burger patties.

Heat oil in a heavy skillet over medium-high heat. Cook burgers until they are crisp and lightly browned, turning once. Total cook time is about 5-7 minutes (if you make thick burgers cooking time will be longer). Serve on buns immediately and garnish with your favorite accompaniments!

For more information, please visit Organic Authority

Recipe Summary

Difficulty Level: 
Low fat homemade burgers. Veggie lovers would really relish this recipe in the video. It is also healthy as it's not deep fried. It can be eaten anytime as you like.

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