I love cheeseburgers.
For those of you blinking in surprise, or perhaps double checking that this is in fact a kosher blog, don’t worry. They’re vegetarian.
See, black beans make even better patties than meat. They’re flavorful and moist and not at all chewy. I can’t be the only person in the world who thinks that ground beef has a slightly unpleasant texture, can I? Surely someone else has noticed this. Black beans, though? Sublime.
This is one of those things that I just throw together in my poor, overworked food processor. I’m sure it would be possible to make without a food processor, but I have not done it any other way, so all directions are going to assume you have one.
Okay. It’s burger time.
Ingredients (makes about 6 sliders or probably 3-4 regular burgers.)
1 slider bun, either left on the counter overnight or slightly toasted
1 15-oz can of black beans, rinsed and drained
zest of 1 lime
cilantro (fresh or dried) to taste
1/2-1 t mustard powder
1 t chile powder
1/2 t paprika (not shown)
1-2 t salt
Tear up the bun and put it in the bowl of your food processor.
Pulse until you’ve got crumbs no larger than peas.
Add lime zest, cilantro, chile powder, paprika, mustard powder, and salt.
Pulse just to combine.
Add black beans and egg.
Pulse a few more times to break up the beans and make a paste.
Form patties with your hands and fry with a little butter or oil (except really, you’re going to use butter, right? Butter is better.) in a skillet over medium-high heat. The sliders took about 3-4 minutes a side to crisp up nicely and cook through. I did not take pictures of this step because my hands were covered in bean paste and I prefer my camera to be not-covered in bean paste.
Add cheese and buns and all your favorite burger toppings.
Serve with succotash. You may have thought fries would be more appropriate, but no. Burgers are meant to go with succotash.