Black Bean Burgers
Earthy black beans should make a satisfying non-meat burger. But most either fall apart when flipped, or turn out too mushy. These turn out much better!
Servings: 6
Ingredients
- 2 (15-oz) cans black beans rinsed
- 2 large eggs lightly beaten
- 2 tablespoons all-purpose flour
- 4 scallions minced
- 3 tablespoons minced fresh cilantro
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce optional
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ounce tortilla chips crushed coarse (1/2 cup)
- ¼ cup vegetable oil divided
- 6 hamburger buns toasted if desired
Instructions
- Line a rimmed baking sheet with a triple layer of paper towels. Spread beans over towels, and pat dry. Let sit for 15 minutes.
- Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions; cilantro; garlic; cumin; hot sauce, if using; coriander; salt; and pepper until well combined.
- Process tortilla chips in a food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Divide bean mixture into 6 equal portions. Using your lightly moistened hands, firmly pack each portion into a tight ball, then flatten to a 3½-inch-diameter patty.
- Heat 1 Tablespoon of the oil in 10-inch or 12-inch nonstick skillet over medium heat until shimmering. Carefully place 3 patties in skillet and cook until crisp and well browned on first side, about 5 minutes. Gently flip patties, add 1 Tablespoons of the oil, and cook until crisp and well browned on the second side, 3 to 5 minutes. Transfer burgers to a platter, and tent with aluminum foil. Repeat with remaining 3 patties and remaining 2 Tablespoons of oil. Transfer burgers to buns and serve.
