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Wednesday, March 16, 2011

Homemade Black Bean Burgers

A healthy alternative to your average burger. These are easy to make and taste delicious!
{ Prep Time: 15 mins / Difficulty: Easy / Yields: 6 burgers }

2 slices high-quality white sandwich bread, torn into pieces (or 1/2 - 3/4 cup store bought bread crumbs)
2 large eggs
3 Tbsp olive oil
1 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne pepper
2 (15 oz) cans Bush's black beans, drained and rinsed (FYI: rinsing beans before use reduces the sodium content by about 30%!)
1 red bell pepper, stemmed, seeded and chopped finely
1/4 cup minced fresh cilantro
1 shallot, minced (about 3 Tbsp)
whole wheat sandwich buns
sliced tomatoes, red onions and avocado

1. Adjust an oven rack to the middle position and heat oven to 350 degrees. (If you're using store-bought bread crumbs, skip to step 3.)
2. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs in a thin layer on a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10-12 mins. Set aside to cool to room temperature.
3. Whisk the eggs, 1 Tbsp of olive oil, cumin, salt and cayenne together in a small bowl. Place 2 1/2 cups of the beans in a large bowl and mash them with a potato masher until mostly smooth. Stir in the bread crumbs, egg mixture, remaining 1/2 cup of beans, bell pepper, cilantro, and shallot until just combined. (Avoid over-mixing or the texture of the burgers will be mealy.) Divide the bean mixture into 6 equal portions, about 1/2 cup each, and lightly pack into 1" thick patties.
4. Heat 1 Tbsp olive oil in 12" nonstick skillet over medium heat until simmering. Carefully lay half of the patties on the skillet and cook until well browned on both sides, about 4-5 mins on each side.
5. Transfer burgers to a place and tent loosely with foil. Continue cooking remaining patties.
6. Serve burgers on sandwich whole wheat buns. Garnish with sliced tomatoes, avocado, and red onions. Serve with sweet potato fries!

Borrowed from The Best of America's Test Kitchen Magazine

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