Today’s post is for a recipe we’ve been making for a while now. I was frankly a little shocked when I realized I hadn’t posted it yet, because it’s one we absolutely love. Plus, it’s vegetarian as well as being delicious and filling, which is always tricky to find.
Here’s what we’re making:
Like the Creamy Blue Cheese Spaghettini with Escarole and Walnuts, this is a recipe from before Gourmet magazine disappeared. I really wish I had gotten a subscription sooner, we’ve really enjoyed a lot of the “easy” dishes from the few months we got.
Here’s what you need:
2 cans of black beans, rinsed and drained
3 Tbs mayo
1/3 c. plain breadcrumbs
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne
1/4 c. cilantro, chopped
3 Tbs vegetable oil
Sour cream or plain yogurt
Place everything above the dashed line into a food processor and pulse until you have a coarse puree. If you want a chunkier texture, only process one can of beans and add the second can later.
Make sure to drain and rinse your beans really well. If you leave too much of the liquidy goo from the can in the mix your patties won’t hold together. I say this from experience.
Form the mixture into 4 hamburger patties. Heat the oil in a heavy skillet over medium high heat until it shimmers. Cook the burgers until they are crispy on the outside and slightly browned, turning once. It should take around 5 minutes each.
Serve patties on hamburger buns topped with salsa and either sour cream or plain yogurt.
Everybody in our family enjoys these. It’s important that you not expect them to be a true hamburger replacement. If you try them with ketchup and pickles it’s just going to taste funny, but with the salsa and sour cream they’re incredible. Think of them as a sandwich in their own right and I bet your family will love them too!