1 / 1
Black Bean Burgers
These hearty black bean burgers get their structure and crunch from crushed tortilla chips. The patties are seasoned with fresh cilantro, minced scallions, cumin, and coriander for a savory, slightly smoky flavor. A quick pan-fry in vegetable oil creates a crispy exterior that holds up perfectly on a toasted bun. They make an excellent meatless option for weeknight dinners or casual weekend gatherings. Serve them hot with your favorite burger toppings.
Ingredients
- 2 (15-ounce) cans black beans, rinsed
- 2 large eggs
- 2 tablespoons all-purpose flour
- 4 scallions, minced
- 3 tablespoons minced fresh cilantro
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce (optional)
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ounce tortilla chips, crushed coarse (½ cup)
- 2 tablespoons plus 2 teaspoons vegetable oil
- 6 hamburger buns
- 1. Line rimmed baking sheet with triple layer of paper towels and spread beans over towels. Let stand for 15 minutes.
Instructions
- 1Whisk the eggs and flour together in a large bowl until a smooth paste forms, then stir in the scallions, cilantro, garlic, cumin, coriander, salt, pepper, and hot sauce if using.
- 2Grind the tortilla chips in a food processor for about 30 seconds until fine, then add the black beans and pulse about five times until they are roughly broken down.
- 3Fold the bean and chip mixture into the egg paste until thoroughly combined, then cover the bowl and chill in the refrigerator for at least one hour or up to 24 hours.
- 4Preheat the oven to 200 degrees and arrange a rack in the middle position, then divide the chilled bean mixture into six equal portions.
- 5Press each portion firmly into a tight ball and flatten it into a patty about three and a half inches wide.
- 6If saving the patties for later, wrap them individually in plastic wrap and place them in a sealed bag to freeze for up to two weeks, ensuring they thaw completely before cooking.
- 7Warm two teaspoons of vegetable oil in a 10-inch nonstick skillet over medium heat until the oil begins to shimmer.
- 8Set three patties in the skillet and cook for about five minutes until the bottoms turn crispy and well browned.
- 9Turn the patties over, pour in another two teaspoons of oil, and cook the other side for three to five minutes until crispy.
- 10Move the cooked burgers to a wire rack over a baking sheet and keep them warm in the oven while you repeat the cooking process with the remaining patties and oil, then serve on hamburger buns.