Wednesday, March 14, 2012

Black Bean Burgers with Cilantro Lime Cream Sauce

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Black bean burgers are a great alternative for someone who is on a low carb diet or vegetarian (or observing Lent, like me!). The consistency is nothing like a traditional hamburger, but the same idea is there. Make some patties, brown them and you're on your way. You can definitely serve these on a bun and pretend it's the real deal, but I made a Cilantro Lime Sauce to accompany my burgers and it made them taste a lot like the Black Beans I sometimes make. Those are a staple in my house so you know these burgers have got to be good!

If you're looking for a nice, hearty hamburger, I suggest you just eat a nice, hearty hamburger. Although this is a great substitute, the texture isn't as firm as a burger, so there's no fooling anyone. But if you're in the mood to try something new, different and delicious, give these a try. They're awesome!


For the patties:
  • 2 (15 oz.) cans black beans, drained and rinsed (or 3 cups cooked black beans), divided
  • 2 roasted red bell peppers, divided
  • 2 large eggs
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1/2 tsp. chipotle chile
  • 1 medium onion, finely diced
  • 1/3 cup panko
  • Salt and pepper
  • Canola or vegetable oil
For the cilantro lime cream sauce:
  • 1/2 cup part-skim Ricotta
  • 1 lime
  • 1 tbsp. fresh cilantro, chopped
  • Salt and pepper, to taste

Preheat oven to 475 degrees F. Line a baking pan with foil and place the whole bell peppers on the baking sheet. Roast until the skin is browned and bubbling, about 15 minutes, turning at least a few times during cooking to brown all sides. Once the peppers are evenly browned, remove them to a plate or bowl and cover with plastic wrap or foil (I reuse the foil from the baking pan). Let stand about 15 minutes. Peel the skin from the outside of the peppers and discard – it should come away easily thanks to the roast/rest technique. Seed and chop the peppers.

To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle. Process until smooth. Finely chop the remaining bell pepper. In a large bowl, lightly mash the remaining beans. Stir in the bell pepper, onion, and smooth bean mixture. Season to taste with salt and pepper.

Stir in the panko, a bit at time, mixing lightly just until the mixture firms up. (Pick up a bit and see if it can be easily molded into a ball. If it is too sticky, add a little more.) Chill the mixture for 30 minutes.

To make the cilantro lime cream sauce, combine all ingredients in a bowl and process until completely smooth.

Form the bean mixture into patties approximately 3½ inches in diameter. Heat about 2 tablespoons of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.

Source: Patties: Adapted from Annie's Eats; Sauce: SK Original

1 comment:

  1. I am a chef at a sorority. I make these for my girls all the time, they live them.


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