The Simplest Bean Burgers

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
  1. 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.
  2. 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.
  3. 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.

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