When we arrived in Razorback State, I searched high and low but couldn't find a Costco. (Um, this IS the home of WalMart. Costco is viewed as pornography here.) What to do? Well, I searched for recipes to make my own meat-free, soy-free patty-as-burger-replacement. As Friday began our first holiday weekend in Arkansas, I decided it was time to try them out.
Onions pre-chopped a bit, we're back in business. I was surprised as the black bean mixture was much lighter than I expected. I mean, they're black beans after all, right?
Final step in our bean burger formation was the addition of an egg and just a smidge too much chipotle chile powder. Ooops.
And the finished product! Six or seven minutes on the grill and we had fresh black bean burgers of toasted ciabiatta buns with fresh-from-the Farmer's market tomatoes. A good start to our first holiday in Little Rock!
(Sidebar: the recipe specifies canned beans. I always have reconstituted beans in the freezer. I find it's so much easier to put a pot o'beans on to soak, add onions, spices and other flavorings and when they're done, freeze them in either pint or quart jars with 3 parts beans, 1 part cooking liquid. They're easy to thaw and always handy.)
SIMPLE BEAN BURGERS
Makes 4 to 6 Servings
Slightly adapted from a now-unknown source. If I've stolen your idea, let me know and you'll receive full credit!
Time: 20 minutes with cooked beans
This is the way to go when you want a burger and have neither the time nor the inclination to fuss. When made with chickpeas, they're golden brown and lovely; with black beans, much darker; with red, somewhere in between. Lentils give you a slightly grainy texture. There are, of course, an infinite number of ways to jazz these up (see the variations, as well as "13 Ways to Build Delicious Burgers"), but this has good flavor and texture and is excellent served on a bun with the usual fixings. If you start with beans you've cooked yourself-especially well-seasoned ones-the results will be even better, and you can put the bean-cooking liquid to good use (I usually don't use the liquid from canned beans, which often has a tinnier taste than the beans themselves). Like almost all veggie burger mixtures, these will hold together a little better if you refrigerate them first (ideally you'd refrigerate both before and after shaping, but that's only if you have the time).
2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained
1 medium onion, quartered
1/2 cup rolled oats (I use steel-cut)
1 tablespoon chili powder or spice mix of your choice
Salt and freshly ground black pepper
Bean-cooking liquid, stock, or other liquid (wine, cream, milk, water, ketchup, etc.) if necessary
Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed
1. Combine the beans, onion, oats, chili powder, 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.
2. 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.) The mixture will be rather wet. Grill the patties on a sheet of foil coated with oil and grill for 5 - 7 minutes, carefully turn and grill until firm.
3. Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.