Black bean burgers

 
There are some things I make that only I will try, and this was for sure one of them!  Maybe if I didn’t say anything about it being made from black beans, my family would try them, but I don’t mind making things only I will eat.  I revised this original recipe from an old Shape Magazine I had from July 2006.  It suggested added pico de gallo on top, or you can use your favorite salsa if you like:  It’s actually not a bad burger.  A friend of mine who is vegetarian makes these all the time, and because you can add whatever spices you like, it really can kick things up! But I also like Boca Burgers, fake chicken patties, morningstar  “sausage” patties, so I may be just one of those people who likes that kind of stuff.  But even if you are “iffy” about such products, how simple is would it be to make it yourself instead of buying it?  I think the Boca products by me are usually about $4.99! But I am also excited about another thing happenin’ in my home town of Oak Park, IL.  A new Trader Joe’s (2 years in the making!) is finally opening on Friday!  Over the next few days, I’m going to make a list of my favorite things to buy there in case you ever get a chance to shop at one! So now I have a Whole Foods and Trader Joe’s within a mile from my house!  How lucky is that?

For The Burgers
1 15.5-ounce can low-sodium black beans
Cooking spray
1/3 cup finely chopped red onion
3 cloves garlic, minced
¼ cup panko (Japanese bread crumbs)
½ teaspoon dried cumin
½ teaspoon dried oregano
¼ teaspoon kosher salt
Freshly ground black pepper to taste
1 large California avocado, peeled and sliced, and salsa if you like.

Directions

To make the burgers, rinse black beans in a colander and set aside. Meanwhile, coat a medium skillet with cooking spray and heat to medium/low. Add red onion and cook, stirring occasionally, about 5 minutes, or until soft. Add garlic and cook, stirring constantly, 2 minutes more.

In a large bowl, combine black beans, onion mixture, panko, cumin, oregano, salt, and pepper. Mash, allowing some chunks to remain. Form bean mixture into four patties about 3 inches wide and half an inch thick.

Place burgers on a lightly oiled skillet or grill pan and cook for 4 minutes. Flip burgers and cook for 3 minutes more, or until burgers are lightly browned. Serve on a bun with the burger, salsa, and avocado slices and serve.

You can also make homemade fries to go with it.  Cut 2-3 cleaned russet potatoes, (I leave the skins on) into strips, coat with 1 tablespoon canola oil.  I add salt, pepper, some paprika and bake at 425 for 25-30 minutes, stirring occasionally until they are browned and cooked through.