Spiced Black Bean Burgers
Americans are increasingly seeking vegetarian menu options. The increase in what is being called "flexitarian" eating is being driven by concerns about health and the environment. This vegetarian burger is flavorful and satisfying and the texture is dense yet moist, like a juicy sirloin burger. Add some sweet potato fries on the side to capitalize on consumers who are seeking familiar favorites with a twist.
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| Ingredients | Amount | |
|---|---|---|
| Black beans, cooked | 4 cups | |
| Red potato, cooked and smashed | 1 cup | |
| Sour cream | ½ cup | |
| Bread crumbs, toasted | 1 cup | |
| Garam masala | 2 tea. | |
| Cayenne pepper | 1 tea. | |
| Kosher salt | 1 tea. | |
| Black pepper, ground | ½ tea. | |
| Cilantro, chopped | 1 cup | |
| Bread crumbs, for coating burgers | ½ cup | |
| Canola oil, for cooking | ¼ cup | |
| Hamburger buns | 6 each | |
| Lettuce leaves | ||
| Tomato slices | ||
| Mayonnaises | ||
Method
Pulse 2 cups black beans in a food processor with sour cream, bread crumbs, garam masala, cayenne, kosher salt, and pepper until a coarse purée forms.
Transfer to a bowl and stir in the cooked and mashed red potatoes the cilantro and the remaining 2 cups of black beans. Fold gently to combine and chill for 30 minutes. Form mixture into 10 patties and dredge each in the bread crumbs to coat.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers in batches until outsides are crisp and lightly browned, turning once, about 5 minutes total.
Serve on toasted hamburger buns with desired accompaniments.
Yield: 10 portions
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