The Simplest Bean Burgers (Mark Bittman)

Recipe by blucoat
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READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups well-cooked beans (can be white, black, or red beans or chickpeas or lentils) or 14 ounces beans, drained (can be white, black, or red beans or chickpeas or lentils)
  • 1
    medium onion, quartered
  • 12
    cup soy flakes (preferably not instant) or 1/2 cup rolled oats (preferably not instant)
  • 1
    tablespoon mixed spice, of your choice (for example 1 tbs chili powder or a mix of cumin, smoked paprika, and chili flakes)
  • 1
    teaspoon minced garlic
  • salt & freshly ground black pepper
  • 1
  • bean-cooking liquid (or other liquid wine, cream, milk, water, ketchup, etc.) or stock (or other liquid wine, cream, milk, water, ketchup, etc.)
  • grapeseed oil or corn oil, any neutral oil, as needed
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DIRECTIONS

  • Combine the beans, onion, oats, spices, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
  • With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
  • Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.
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