I have tried many a recipe for Black Bean Burgers - all of them did not measure up. Filled with ingredients like oats, quinoa, you name it, all of them were mushy or fell apart when cooking. I think America's Test Kitchen really found the secret to a great Black Bean Burger. The secret is tortilla chips in place of any other binder and to let the mixture rest for one hour.
I made half the recipe (just in case) to try it out. I swapped one ingredient and left one out since I didn't have it, but it still came out to be the best Black Bean Burger!
You will need:
1 can of your favorite Black Beans (I used Bush's) drained and rinsed
1/4 cup tortilla chips - I had Tostitos Fajita Scoops
1 Tbsp. flour
2 scallions, chopped
1-1/2 Tbsp. fresh cilantro, chopped
1 garlic clove, minced
1/2 tsp. cumin
Salt and Pepper
Process tortilla scoops until finely ground. Measure out to 1/4 cup and set aside. After rinsing the black beans, let them dry for about 15 minutes on a paper towel.
In a medium size bowl, beat egg. Add flour and whisk until well combined. Add scallions, cilantro, garlic, cumin and salt and pepper and mix to combine.
Add beans to food processor and pulse about 5 times. There will be some beans that are not fully ground up, but you want some texture. Add beans and ground tortillas to egg mixture and mix well. Cover and refrigerate for one hour.
In a medium saute pan, heat 2 tsp. canola oil over medium heat. Divide mixture into thirds and form into patties. Fry burgers about 5 minutes on each side until golden brown, adding more oil if necessary when frying the second side. This gives you a little bit of a crispy crust - like on a grilled burger.
Get some nice Brioche buns, some chipoltle mayo, a juicy tomato, sliced raw Vidalia onion, shredded lettuce and build your burger!
Makes 3 burgers.
3 Tbsp. Mayonnaise
3 Tbsp. Sour Cream
1 Tbsp. Cholula Chipotle Hot Sauce (or to taste)
1 tsp. fresh lime juice
Pinch of garlic powder and salt
Combine all ingredients and refrigerate until ready to serve.