Photo from Gourmet magazine
In our efforts to eat less meat and less frequently, I made these Black-Bean Burgers about a week ago.
This was a new kind of dish for me. I have never tried before to make something of this sort as beans are not very popular in house. I was skeptic about the recipe and then totally surprised by how good it was. However, my burgers did not look as gorgeous as these in the photo on Gourmet magazine’s web site but I had to show it to you and tell you about it. I had to! It was unbelievably easy breezy to make it and tasted out of this world.
Give it a try – Gourmet Mag Black-Bean Burgers.
10/8/2009 update: As Gourmet magazine is no longer available and no one knows what will happen to the web site, here’s the recipe, just in case…
2 (14-oz) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
Sour cream, salsa, lettuce, for serving
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.