I know I have praised Mark Bittman a time or two already, but the man is genius: good, healthy, and easy food. Yesterday I whipped up a batch of my favorite bean burgers and can honestly say I will never buy a prepackaged meatless burger again. I have been making these for a year or two and never get sick of them. Plus, you can tweak them so many ways you can have a different burger every time.
You can use any bean you want, but I like black beans best. A mixture of beans is also good and I will often just add in whatever types of beans I have leftover from another dish. (I haven’t tried lentils yet, but I bet they would be tasty as well…)
The Simplest Bean Burgers
from How to Cook Everything Vegetarian by Mark Bittman
- 2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained (I always cook my beans from dried. It may take a while (2-2.5 hours) but it’s completely *inactive* cooking time and its a very simple process. Not only do the beans taste better than canned, you end up with a lot of ‘bean juice‘ which is great to use a variety of dishes that call for water or broth. Plus, Mother Earth appreciates the fact you’re using a lot less packaging…)
- 1 medium onion, quartered (I just use onion powder if I don’t have an onion in the apt)
- 1/2 cup rolled oats (I used old-fashioned)
- 1 tablespoon chili powder or spice mix of your choice (I load up on the chili and garlic powder. It’s also great with an Indian flair – try cumin, ginger & curry spices)
- Salt and freshly ground black pepper
- 1 egg
- Bean-cooking liquid, stock, or other liquid if necessary
- Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed (I don’t use this in my cooking method. See below.)
Directions –
1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows. (Its much easier to handle if you stick the bean mixture in the fridge to chill before forming patties. You can leave them in the fridge, tightly covered, for up to a day…..I usually just set them in there for an hour or so.)
2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. 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.
2. I do not fry my bean burgers. I save the calories (and the mess) from not using oil. I simply form my patties and throw them on the George Foreman Grill with a little Pam sprayed on. Leave them on for about 4 minutes and you’ve got a perfect bean burger! (But note, these burgers are not hearty enough to grill on a regular gas or electric grill on their own. You will need to use a grilling basket of sorts. Thanks, Monica!)
3. Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use. (I usually make up a double batch and freeze them.)
I made 10 small patties from the above recipe. I believe Mark says there should be 4-6 servings. I rarely eat mine as a *burger* and more often like them crumbled on top on of rice or a salad…..on just plain with ketchup! (My small patties also just clock in at 62 calories…nice!)
But these do make an excellent burger. Put on a little kale, tomato, cheese, ketchup……YUM!
Also, be sure to check out Mark’s original recipe for a ton of suggested variations!
They may not be pretty, but they are delicious!
