Oh, hello 65 degree day in January.
What a tease!!!!
So fine…whatever. I see you, warmth, and I’m going with it.
**Just to warn you: bean burgers aren’t pretty and also it was nighttime. Apologies for the questionable photography
Not just any burger though…this is a burger made for January.
You know….January…that month when you have sworn up and down, backwards and forwards after the gluttony of December to stop eating cookies and fried things and candy and sugarfatcarbsaltwhatever trend you’re going for but all you really want is a burger?
Oh and wouldn’t some fries be awesome too?
I’ve got you covered.
All of the flavor…less of the artery-clogging nonsense.
BRING ON THE BEANS!
(black and pinto…rinsed and drained)
This is a photo of panko and olive oil. It looks like yellow snow.
In this case, you should definitely 100% eat the yellow snow.
(Not right out of the bowl though…we’re gonna do a lot of stuff to it first)
((So I guess actually the same rule applies…don’t eat the yellow snow)
It goes in a pan to get toasty, then set aside to cool.
Beans…and mash. (Not the British kind. Literal mashed beans)
Eggs, oil, spices. Some things to make it stick together and some things to make it tasty!
Now get everybody together for a massage….feta decides last minute to join the party….feta is always more than welcome
Settle that sucker on a bed of baby spinach on a Dakota bun (from the best bakery ever!).
Avocado is a must.
Sweet Baby Ray’s barbecue sauce usually makes an appearance.
Side o’ sweet tater fries.
Lovin’ how I’m livin’
P.S. know what’s awesome?
You can make them the day before (on a day you have time) then just throw them in the skillet the next day.
Even awesome-er: make a bunch, freeze them, instant burger day/pretty healthy last minute meal.
Recipe adapted from Black Bean Burgers
Makes about 7 burgers
¾ cup panko
3 tbsp. plus 2 tsp. olive oil, divided
1(15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
2 large eggs
1 HEAPING tsp. ground cumin (I always go heavy on the cumin..)
½ tsp. salt
¼ tsp. cayenne pepper
1 red bell pepper, stemmed, seeded and finely diced
1/2 medium onion, minced
1/4-1/2 cup crumbled feta cheese
- Combine the panko with 2 teaspoons of the olive oil then place in a skillet over medium heat, stirring frequently (do NOT walk away!) until light golden brown. Set aside to cool.
- Meanwhile, dice your onion and pepper and mash most of the beans in a large bowl until they are smooth. Leave about 1/2 cup unmashed
- In a small bowl, combine the beaten eggs, 1 tablespoon of oil, cumin, salt and cayenne
- Add the egg mixture, the toasted panko, the rest of the beans,the feta cheese, the bell pepper and onion to the bowl of mashed beans. Mix everything together really well. I find it’s best to just dig in with your hands and massage everything together.
- Create 1-inch patties, (about 1/2 cup of bean mash each) and heat some oil in a skillet over medium heat. ((MAKE AHEAD: you could get this far the day before then refrigerate the patties for the next day))
- Place patties in the heated oil and cook until well browned on both sides
- I don’t know if you noticed but hese are made of beans. Which means they’re softer than beef burgers. ((I wonder if I could add some oats for some chew??)) This means you’re gonna want a firmer bun (Dakota was PERFECT). I’ve tried them with those big soft potato buns and it’s just a pile of mush. Make sure you get some texture! Or at least toast your buns
- Avocado. Seriously. Do it.
- Treat them like regular burgers….lettuce/tomato/ketchup/mustard….it all works just fine.
- Freeze them very very well wrapped and if possible…individually. Pop them in the oven at 350 degrees F for about 2o minutes and you’re good to go!