Tuesday, September 18, 2012

Classic Recipe of The Day: Black Bean Hamburgers

Today is national Cheeseburger Day. We know that many people out there are cutting meat, especially red meat out of their diets and we didn’t want anyone to feel left out on such a glorious holiday. All across the Nation, the Hamburger is finding itself as the shining star on the menu once again and not much could please us more than that (ok some Peace on Earth might be nice, but we wont hold our breath.)

This recipe uses black beans instead of the typical beef or turkey and a few dashes of some good ol Tabasco to pull it together. Lately we have been omitting the Tabasco and using a really spicy island blend we found while traveling in St. Maarten so if you would like to really change up the flavors and spice levels of things, try out your favorite sauce and make this recipe your own, no one says these things are written in stone somewhere.

Enjoy National Cheeseburger Day!

2 (14oz) Cans Black Beans (drained)
3 TBS Mayonnaise
1 tsp Kosher Salt
½ Cup Bread Crumbs (this recipe uses roasted garlic)
2 tsp Ground Cumin
½ tsp Smoked Paprika
1 tsp Cayenne pepper
2 TBS TABASCO, Original Red
¼ cup Finely Chopped Cilantro
3 TBS Vegetable Oil
4 Hamburger Buns (these are great on a toasted onion bun)
Sides usually include: Sour Cream, Salsa, Lettuce, Sliced Tomatoes & mustard

Place One can of beans in a food processor with the mayo, bread crumbs, cumin, oregano, cayenne, TABASCO and Kosher salt.
Pulse a few times until a coarse puree forms.
Transfer the puree to a bowl and stir in the Cilantro and remaining can of beans.

Form mixture into 4 patties and place on a plate covered with saran wrap in the fridge for about 1 hour.

Heat vegetable oil in a heavy skillet over medium / high heat.
Cook the burgers until the outsides are browned, turning once about 5 - 8 mins total.
Garnish with whatever you like even double stack the patties and make it a black bean double double, animal style.
Serve on toasted buns.

As with all of our recipes, cooking times vary from kitchen to kitchen and person to person.
Our cooking time provided is merely a helpful hint.

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