Happy Cinco de Mayo!
With family in town, I wanted something yummy and healthy to serve us all up for dinner that still paid some homage to the "holiday." This recipe sounded fantastic, and the ease of baking the final patties was super appealing.
Serves 4 to 6
1 small yellow onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
3 cups (or 2 cans) cooked black beans, divided
1 1/2 teaspoons cumin powder
3/4 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
Black pepper to taste
2/3 cup quick oats or bread crumbs, plus extra as needed
3/4 cup fresh (or frozen and thawed) corn
Salsa, green onions, tomato, avocado, and lettuce for serving (optional)
Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant. Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, chile flakes and pepper to taste. Stir in the sauté pan till all is warm.
Preheat oven to 350 degrees. Add the oats (or bread crumbs) to the bowl of a food processor and pulse them a few times (skip the pulsing step if you're using bread crumbs). Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.
Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
Shape mixture into four large or six smaller patties.
Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side.
I get that those yummy Morningstar black bean burgers just take a couple minutes in the microwave, but I encourage you to go out on a limb and make these instead. They couldn't be easier. Sauté some ingredients, throw them in the blender, add a few more items, form patties, bake ... and you're done.
The seasoning in this recipe is also perfectly on point. They have some nice spice while still letting the black bean and corn be the star of the show.
I'd recommend flattening your burgers a bit so they heat through and also crisp up better. If you end up making larger (thicker) patties like I did, extend the cooking time to 40-45 minutes and raise the temperature to 400 degrees for the last ten minutes. That will give you a nice crisp on the outside of the burgers with a softer middle.
We garnished our burgers with avocado slices and tomatillo salsa, yum. Tomato slices and lettuce would also be great additions.
This is going on the favorites list!