Black Bean Burger
2 scallions (white and green parts), cut into large pieces
2 large carrots, cut into pieces
1.2 medium red bell pepper, cut into chunks
1.4 cup cilantro
(all of these ingredients can be in large pieces because they are being pulsed in a food processor)
1 15-oz, can of black beans, rinsed and drained
1.2 cup quick cooking oats (note: quick cooking, not just rolled oats)
1.2 tsp Garlic Powder
1 tsp Ground Cumin
1 tsp. Chili Powder
Pinch of Cayenne Pepper
1.2 tsp. Salt
1 tbs. Ketchup
1 large Egg
3 tsp. Extra Virgin Olive Oil
4 Whole Wheat Hamburger Buns, Split
4 Lettuce Leaves (Romaine or Bibb)
1 Roma Tomato Sliced
1 small Red Onion, sliced
1) In the bowl of a food processor, combine the scallions, carrots, red bell pepper and cilantro and pulse the vegetables until they are finely chopped, 2 or 3 pulses. Transfer the vegetables into a large bowl.
2) Put the beans in the food processor and pulse until finely chopped, 2 or 3 pulses. Add the black beans to the large bowl.
3) Put the quick oats in the food processor and pulse until finely ground. Transfer the oats to the large bowl.
4) Add the garlic powder, cumin, chili powder, cayenne pepper, salt, ketchup and egg into the big bowl. Mix well and form into four patties.
5) In a 12-inch (or larger) skillet, set over medium high heat, heat the 1 1/2 tsp. of olive oil. Add two of the patties and cook until crisp on one side, about four minutes. Carefully flip and cook until the second side is done, about four minutes. Transfer to a paper toweled plate. Add more cooking oil and cook the last two patties.
Serve on toasted, grilled buns with lettuce, tomato and onion.
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So that's the official version. Here's what I found out and what I would do the next time:
The vegetables are fine, and the bean-oats ratio is good. After I made these, I searched out about seven more black bean burger recipes, two of them called "spicy," and in honesty, including the spices, most of them used the same ingredients (minus the carrots, scallions and red bell pepper.) In a few there was a tad more cumin or chili powder, but one problem, overall, with black bean burgers seems to be in the flavoring--how to boost it without drilling a hole in your stomach lining from "too much." I found these bland, so I need to work up some changes. I think it will be in concocting a chipolte mayonnaise using mayo and adobe peppers in chili sauce, and not much is needed of that.
When you are pulsing all of these ingredients in a food processor, it should be a visual process. Two to three pulses, mentioned in the recipe, won't do it. You have to watch out and not hit "puree" status, but you also don't want solids. Watch each use to make sure you're there. Think "minced."
Most of these recipes use bread crumbs, and a full cup versus the 1/2 oats of this one. I prefer using oats. They pulse down to powder quickly.
I would probably add anywhere from 1/4 to 1/2 tsp. more of cumin. I would probably do two shakes of the cayenne. Maybe just a tad more of the chili powder. I think the chipolte mayo would pick up most of the bland issues.
I don't eat raw onion, so that was out, but I did use a good quality whole wheat bun, and I did use Boston lettuce and a Roma tomato. They added a lot, surprisingly.
