← Back to Search Results
pan-frying American
Spicy Black Bean Burgers Recipe-7455

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

A little bit like a black bean taco, these burgers are spot-on when accompanied by lettuce, tomato, guacamole, salsa, jack cheese and sour cream.

Yield: MAKES 4 BURGERS

Ingredients

  • 4 cups cooked, rinsed and drained black beans
  • ½ cup panko breadcrumbs
  • 2 large eggs
  • 4 scallions, both white and green parts, minced
  • 3 tablespoons chopped basil or cilantro, or a combination
  • 2 garlic cloves, minced
  • 1½ to 2 teaspoons ground cumin
  • 1½ teaspoons dried oregano
  • 1 to 2 teaspoons crushed red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper.

Directions

Place 2 cups of the black beans in the bowl of a food processor fitted with a steel blade and pulse until chunky.

Transfer to a large mixing bowl, add the remaining whole black beans, along with the panko, eggs, scallions, basil or cilantro, garlic, cumin, oregano, and red pepper flakes and mix until well combined.

Divide the mixture into 4 portions and form each into a patty about ¾ to 1 inch thick, tossing it back and forth between your hands. Sprinkle the patties with the salt and pepper.

Place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides and heated throughout, 8 to 10 minutes. Serve immediately.


© 2008 Sally Sampson
 

Nutritional Information

Nutrients per serving (% daily value)

330kcal (16%)
115mg (12%)
4mg (7%)
55mcg RAE (2%)
755mg
138mg
21g
1g
16g
53g
106mg (35%)
722mg (30%)
1g (6%)
4g (7%)
6mg (33%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
west-coast-cooking West Coast Cooking
by Greg Atkinson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
martin-yans-china Martin Yan's China
by Martin Yan
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-sweet-life The Sweet Life
by Kate Zuckerman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?