Another good one from Mark Bittman’s How to Cook Everything Vegetarian. I’m on a real roll with him. Before that it was Donna Hay–I’ll try to post some Donna Hay gems up here soon. Her cookbooks are amazing! Sorry no photo on this one. I ate it before I could take a photo! I froze the rest so the next time I have one I’ll try to post the photo.
The Simplest Bean Burgers; makes 4 to 6
- 2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained.
- 1 medium onion, quartered
- 1/2 cup rolled oats (preferably not instant)
- 1 tablespoon chili powder or spice mix of your choice
- Salt and freshly ground black pepper
- 1 egg
- Bean cooking liquid, stock, or other liquid (cream, milk, water, ketchup, etc.) if necessary
- Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed
- Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not pureed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
- With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
- Serve on plates with any accompaniments you wish or on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.
AURA’S NOTES: I added some leftover potatoes and some finely diced carrots to mine for some more veggie power. Think twice before adding liquid to the mixture. I think adding a bit to mine made them a little too moist but some cooking time helped fix that. I cooked half of mine in a skillet and half in the oven on about 350 degrees. Both were equally good.