Burgers remind me of summertime. Growing up, my siblings and I would spend our days scorching our pasty white skin in the warm August sun, splashing around in the cold water of the northern Ontario lake at the cottage, and snacking on nothing but orange pop, salt and vinegar chips, and fun dip from the little general store down the road. By 6 o’clock when we could hear the clicking of the BBQ lighter and immediately smell the charcoal heating up, we were starving and seriously hoping someone was grilling up some burgers.
In my opinion, one of the best parts about burgers is the endless variety of toppings you can add to them. Think of your favorite gourmet burger joint. They probably have a list of over 100 burger toppings much more creative than the usual lettuce, tomatoes, and onions; toppings you’ve never even begun to imagine on a burger like red pepper jelly or deep fried pickles. But what many of us burger lovers don’t stray too far from is the original burger patty taste. No matter what toppings we put on top of that warm, plump, flavourful, burger; we want that authentic burger taste.
Four years back when I vowed to help my sister transition into vegetarianism (as she was about to embark on a series of journeys to places without much meat and needed to prepare her body for this), I didn’t realize it would last more than a few months. But here I am, and four years have passed since I have had one of those juicy ground beef hamburgers fresh off the BBQ at my family cottage. You can wipe those tears off your face that you were shedding for me, as this black bean burger is BETTER than those all-meat patties my dad used to grill up. And actually, easier to prepare than a homemade beef patty and requires so many less tools.
After all of that suspense, and now that you’re day dreaming of a warm summer evening and a delicious burger, I am so happy to share this recipe from Spoon Fork Bacon with you.
You will need:
- food processor (or a really powerful blender…imagine making hummus, we’re talking that kind of power)
- can opener and strainer
- chopping knife and cutting board
- frying pan
- spoon or spatula
- 1/2 yellow onion, chopped
- 3 garlic cloves
- 1 (14.5 ounce) can black beans, drained and rinsed
- ½ cup plus 2 tablespoons rolled oats
- 2 teaspoons cumin
- ½ teaspoon curry powder
- ¼ teaspoon cayenne pepper
- ¼ cup plain breadcrumbs
- salt and pepper to taste
- 3 tablespoons vegetable oil (for frying)
- 4 burger buns
- desired burger toppings
Directions:
1. Pulse the onion and garlic in your food processor about 5 times
2. Add the black beans, oats, spices, and salt and pepper to the food processor and
pulse another 5-10 times, or until the consistency of a really thick hummus
3. Remove the top from your food processor and add the bread crumbs to the
mixture. Stir the crumbs into the mixture with a spoon or spatula
4. Form the mixture into equal sized patties (I usually make 4 or 5 patties
depending on how big the buns I have are)
5. Heat your oil in the bottom of your frying pan (around medium heat)
6. Place your patties into the frying pan and cook them for about 5-7 minutes per
side (they should be browned and crispy on the bottom)
7. Remove the patties from the pan (pat down with paper towel to absorb some of
the excess oil if you like), and place the warm, mouth-watering patties onto their
fresh buns
8. Assemble your burger with whatever toppings you choose! (I usually go with
mustard and ketchup, tomato slices, cheese, avocado, and lettuce)
9. Enjoy and be amazed
Happy burger eating!
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