Wednesday, April 1, 2009

Southwest Black Bean Burgers

I know, everyone has their own veggie burger or black bean burger recipe...but I made this one up the other day and really liked it a lot! It is really similar to the black bean burger that was on the menu at Main Squeeze (where I work) a few years back, and customers went nuts for it! It is really simple to make and has a little bit of a zip to it from the chipotle powder, and it is really cheap for all the penny-pinchers out there--holla! I top these with some avocado, red onion, lettuce, and my "kickin' ketchup" (recipe below), and pile all that on a whole wheat bun! Serve it with some roasted veggies or chips 'n salsa, and dinner is served! Or lunch. Or breakfast, really.

Southwest Black Bean Burgers (serves 6)
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 Tbs olive oil
1 medium onion, minced
6 cloves garlic, minced
1 jalapeno pepper, minced
1/2 cup cornmeal
1/4 cup rolled oats
2 Tbs flaxseed meal, whisked with 1/4 cup warm water
juice of 1 lime (about 2 Tbs)
zest of 1 lime
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 Tbs chipotle powder or chili powder
1 Tbs paprika
2 Tbs hot sauce...I like Frank's or Cholula brands
2 Tbs soy sauce or Bragg's Liquid Aminos
--1/2 cup whole wheat flour plus 1/2 tsp black pepper, for rolling

Preheat oven to 375 F and lightly oil a sheet pan.
In a large bowl, combine the beans, corn, and olive oil. Use a potato masher or fork to mash this all together, until the beans have been mostly smashed and this mixture reaches a paste-like consistency. Add in the rest of the ingredients, except the flour/pepper mixture, and mix together until well combined. In a small bowl, mix together the flour and black pepper. Measure out 1/2 cup of burger mixture and form it into a ball. Roll the ball in the flour mixture to coat. Place on the greased sheet pan and flatten into desired size/thickness. Repeat until all of the burger mixture is gone--this should make about six good-sized burgers.
Bake for 20 minutes. Let rest for 10-15 minutes before removing from sheet pan (this is crucial, folks!). To serve immediately, brown in a skillet and serve on a bun with kickin' ketchup (follows). To serve later, store in an airtight container and refrigerate. These will keep for about a week in the refrigerator.

Kickin' Ketchup (makes about 1/2 cup)
1/2 cup organic high fructose corn syrup!!!
1 tsp chipotle powder
1 tsp chili powder
1 tsp cumin
1/4 tsp black pepper
1 tsp hot sauce
1 Tbs lemon or lime juice
1 Tbs spicy brown mustard

Whisk all the ingredients together in a small bowl until well combined. Refrigerate in an airtight container. Will keep for several weeks.

Now any night can be burger night :)


veggievixen said...

yum! i need to start making my own burgers. as much as i love morning star...

jodye said...

The burgers look amazing, and I love all the colorful veggies surrounding it!

Bianca said...

Mmmmm.....that sounds really good! And the roasted veggies alongside it are amazing!

megan said...

I've been craving a veggie burger all week! Have you tried freezing these? I'd like to make a big batch to store for when I'm too lazy to cook.

Jennifer (of Veg*n Cooking) said...

Laura, seriously, if I wan't about to get married and I didn't love Brett so much, I would totally leave him for you right now. :-) I LOVED that black bean burger from Main Squeeze, we would go there often times once a week or more. I was really sad when it was removed from the menu. I've tried other things at Main Squeeze, but nothing has my heart like this black bean burger. I am DEFINITELY making these when I get back from my weekend in STL.

bittersweetblog said...

You can never have too many different recipes for veggie burgers- This one sounds wonderful! :)

Chile said...

Looks awesome. I've got about half a "can's" worth of leftover cooked black beans (from my CSA) that I can use to try this soon. :)

The Administrator said...

I made up some of those burgers the other day. Gotta say, they're dinomite!
I left out the hot sauce, probably put in a lot more cumin, put in some thyme and sage and red pepper flakes, processed the garlic, onion and a handful of almonds in there too. My beans maybe were too tough because I cooked them myself, and maybe didn't do it long enough.
All I got to say is awesome. I can have a little taste of the Squeeze whenever now.

MaryRW said...

Have you ever tried freezing these?