Friday, January 9, 2009

That is the Way the Spicy Black Bean Burger Fries

You know what my husband just said to me? Of course you don’t, but I am getting ready to tell you!

“What is the deal with the beans? We have had black-eyed pea salad and Navy Bean soup in the last couple of days. Can we lay off the beans for a while?” said my honey pie husband.

This all came about when he wandered in the kitchen noticing that I was whipping up a batch of my Spicy Black Bean Burgers. I have to tell you that he would rather eat cold sautéed spinach without salt that has been sitting around for days, than indulge in one of these meatless burgers. It is his loss, and that is all I can say about that!

These Spicy Black Bean Burgers are big and bold with fresh tasting ingredients that are guaranteed to tickle your tummy and leave you satisfied for hours to come after consumption. They are hearty, with an earthy dimension that only black beans can bring to a burger. Their flavor is pumped up with roasted garlic and jalapeno peppers. They are in the easy to make category and chock full of nutrition.

Stay tuned for a warning before you bite in to one of these scrumptious satisfying textured meatless masterpieces!

Spicy Black Bean Burgers

3 cans rinsed and drained black beans
1 1/2 cup Japanese-style panko breadcrumbs
2 large eggs
6 scallions, both white and green parts, minced
A handful of chopped fresh cilantro
1 whole head of garlic, roasted
1 jalapeno, roasted
2 teaspoons ground cumin
2 1/2 teaspoons onion powder
1 tablespoon crushed red pepper flakes
1 teaspoon coarse salt
1 tablespoon McCormicks Worcestershire pepper
2 teaspoons honey
Juice of one lime


Place 2 cups of the black beans, roasted garlic and jalanpeno pepper in the bowl of a food processor and pulse until chunky. Transfer to a large mixing bowl. Add remaining whole black beans, plus panko, eggs, scallions, cilantro, cumin, red pepper flakes, onion powder, honey, lime juice, salt and pepper and mix until well combined. Form burgers into patties which should be approximately ½ cup each. Roll each burger in panko break crumbs. Place burger patties into refrigerator to chill and set up. This is a very essential step to avoid having a pile of shapeless black bean mush! When ready to cook, remove patties from refrigerator and place a cast-iron skillet over high heat with a small amount of the cooking oil of your choice. Cook for about four minutes on first side or until well seared and with a flipping spatula, turn onto second side and allow to cook for an additional five minutes, over medium heat. This recipe makes four to six burgers. If freezing, cook burgers first and freeze, heat in the microwave and enjoy at a later date.

These burgers lend themselves to countless condiment combinations; cheeses, lettuce, fresh tomato slice, onion, salsa, sour cream, avocado, pepper jelly, homemade mayo, mustard, relish, and on and on and on. The sky is the limit!

Now, for the above mentioned warning. Warning, warning, and one more warning. Don’t try a bite, if you are not primed to eat the entire veggie burger. And, that is the way the Spicy Black Bean Burger fries. The end.


  1. wow - everything in there sounds amazing! i love a good black bean burger!!

  2. Can't wait to try this one Gin, especially since I don't eat meat burgers. Thanks for posting some good veggie recipes!

  3. I have been in the mood for a black bean burger for about a I don't have any excuses not to make one