Around here we regularly eat hummus sandwiches and I’m always looking for new ways to introduce more beans into our diet.
I usually have a few bags of dried beans stocked in our pantry, this time including black beans. When I came across this recipe I found the pictures appetizing and I had almost all the ingredients necessary. We’ve been working our way through a can of chipotles in adobo sauce and I thought I’d be able to incorporate some and leave out the recommended sriracha sauce topping.
The burgers are super quick to make but since I had dry beans I did soak and cook them a day before. I was very impressed with the texture and stickiness of the mixture. They formed perfect patties that held together beautifully.
I changed the recipe significantly enough, in my mind, that I’ll repost the recipe here with my changes.
Makes 6 burgers
2 cups black beans, soaked and cooked or canned
1 chipotle in adobo
2 cloves garlic
1 tbsp ground flaxseed + 4 tbsp water (fibre to offset the bean effect?)
2 tbsp bbq sauce
1/2 cup breadcrumbs
1 1/4 tsp salt
1/2 cup corn (fresh or frozen and defrosted)
olive oil for frying burgers
avocado for topping
ketchup for topping
Soak flaxseed in water for 5 minutes. Purée one cup of beans with the pepper and garlic. Mix in flaxseed, salt, bbq sauce, breadcrumbs, corn and remaining beans.
Form patties. Fry in olive oil over medium high heat 3-4 minutes per side until a nice crusty brown. Serve on a bun topped with avocado and ketchup.
Too bad I didn’t take any pictures.
Sebastian and I each had two burgers, one on a kaiser bun and one on a rye bun. Both were delicious. Sebastian declared “I would serve these to other people.” You might say that he had been skeptical.