The Simplest Bean Burgers (Mark Bittman)
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
4-6 burgers
ingredients
- 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
- 1⁄2 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 egg
- 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
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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Reviews
-
These turned out great! I loved the ease of making (used food processor) and chilled before/after shaping, and it made a big difference in the texture. I would have had to added bread crumbs if I hadn't, since the mixture was so soft. It was worth it, though, because these shaped/cooked so nicely, without falling apart. This was my first time not using bread crumbs. The spices really make this, too. I used a Penzey Chicken Taco spice, which has paprika, cumin, etc. I topped mine with sauteed mushrooms and barbecue sauce. Thanks Blucoat, for posting. Roxygirl
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