Ok. I feel awkward. I realize that the last time I posted it was uh, February. And now it’s nearly July and I need to explain my total silence the past four months. Let’s see. I guess the main cause was that I changed jobs. Aaaand then I got engaged!
I know, right? So when I say I’ve been busy the past few months, I mean it! But I’ve really missed posting here, so this is my apology post and my I-hope-someone-other-than-my-mom-still-reads-this post. And I think this is the perfect recipe to start on because I’ve been promising myself I was going to make veggie burgers forEVER, and now I’ve been telling myself to get back to posting forEVER.
Considering I am a connoisseur of veggie burgers, I’d never actually made them before. I know. And then my sister made some for a family meal last summer and they were SO GOOD. I asked her for the recipe and then it promptly got buried in my gmail and I forgot about it. But then a few weeks ago we were having our friends Matt and Shannon come stay with us for the weekend, and I know I needed to make something impressive for dinner. You see, Matt happens to be this blogs #2 fan (#1 will always be my mom, obviously). So I knew he was expecting great things. And these burgers delivered!
I made them small, because smaller things are cuter (can we talk about how adorable I find that little Interac truck from the ads?). And because my local grocery store finally carries slider buns! And I find their small size helps to counteract that natural veggie burger trait of falling apart. Other things I did to stop them from falling apart: adding more bread crumbs than the original recipe called for, sticking the mixture in the fridge for 30 minutes before cooking them and pan frying them instead of baking them like some recipes call for.
Teensy Weensy Black Bean Burgers
Makes about 12 mini burgers or 8 regular sized ones!
Prep time – 15 minutes. Total time – 1 hour.
- 1 can black beans, drained and rinsed
- half an onion, diced
- 1 small red or yellow pepper, diced
- 1 egg
- 3/4 cup breadcrumbs (I used panko)
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 2 tsp salt
- 2 tbsp olive oil
To serve: slider buns, cheese, lettuce, tomato, garlic mayo, ketchup, avocado.
Once you’ve drained and rinsed the black beans, place them in a large mixing bowl. Finely dice the onion and the pepper and add them to the bowl. Add the egg and mix well. Then add the spices and the breadcrumbs. Cover bowl with plastic wrap and refrigerate for 30 minutes.
When the mixture is chilled, heat the olive oil in a frying pan over medium heat. Take heaping tablespoons of the mixture and shape it into a burger shape (if you’re using regular sized buns, you’ll want around 2 tablespoons of the mixture in each patty). Cook it over medium heat until the burgers are light brown and crispy.
Serve on toasted buns with the toppings of your choice. My favourite topping was extra old cheddar cheese, garlic mayo and avocado slices, as it works nicely with the Mexican seasoning in the burgers!
(I just realized that in my hand-for-scale picture, I’m not even wearing my engagement ring! It really happened, I promise, I just didn’t want to get black bean paste/ketchup on it.)