The Late Night Gourmet
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When I decided to make this, I was concerned about the integrity of the patty: black bean burgers are often soft. Here’s what I did to mitigate that:
- Finely chop the wet components. Any vegetable you add for flavor or coloring will add moisture. The moisture is released during cooking. Big pieces of pepper create big holes; smaller pieces are less disruptive.
- Mash the mixture. The binders here are egg, breadcrumbs, and beans. While the first 2 are easy to combine, the beans need to be mashed to release their stickiness. While whole beans look pretty, they don’t help hold the patty together. I usually see recipes indicating either hand mixing or use of a fork. I used a potato masher to fully combine the mixture.
- Refrigerate before forming. This allowed all the components to settle and fully combine. When I took them out to form them, the integrity was so good that I could have grilled them (I will certainly give this a try sometime soon).
- Coat with flour. This only makes sense for pan frying, which I did here. I decided to grind dry quinoa and use it as a flour to crisp up the surface when I cooked them.
Ingredients
15 ounce can black beans, drained and rinsed
3/4 cup cooked quinoa, cooled to room temperature
1/4 cup red onion, finely chopped
1/4 cup bell pepper, finely chopped
1/2 cup seasoned breadcrumbs
1 teaspoon cumin, pan roasted and ground
1 teaspoon smoked paprika
1 egg
1 garlic clove
salt to taste
1/4 cup dry quinoa
1 tablespoon of oil
Slider buns (the recipe makes six 3-ounce patties or nine 2-ounce patties)
Directions
1. Combine all ingredients except for dry quinoa and oil in a bowl. Mash thoroughly with a potato masher.
2. Remove mixture from bowl. Smash any big chunks. Combine by hand to ensure even distribution, then return to bowl. Refrigerate for at least 1 hour. Keep refrigerated until you are ready to form the patties.
3. Add dry quinoa to a spice grinder. Grind until reduced to a powder. Strain through a fine mesh sieve, discarding any bits that don’t pass through.
4. Using a ring mold, form the patties. This recipe makes six 3-ounce patties or nine 2-ounce patties. Dust the exterior in quinoa flour, shaking off excess. NOTE: The mixture refrigerate and stores well, so you can make one at a time if you choose.
5. Add enough oil to immerse the patty at least halfway: the flour won’t render if there is not enough oil in the pan. Cook patties on medium heat, flipping when browned. Continue cooking to your liking.
6. Remove patties from pan and place on paper towel to blot any residual oil. Add to slider buns with toppings you would use for a hamburger, or serve as-is with spicy mayo.
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