Yep we do love the black bean burger. Known to have frequented certain locations to find a good one. Ray’s Marlin Grill in Lawrenceville had a good one. Then it changed hands and we don’t go there anymore. Current local fav. is Kaya. It’s a bit extreme–egg bun, black bean burger, special sauce, avocado, fried egg!!! Wow! You need to be in the right frame of stomach for that one. It’s good though.
Experiments at home have resulted in a variation on the Rebar version. They suggest a lot of ingredients that I don’t usually have on hand so here’s how i do it.
Black Bean Burgers
Makes more than six
1 red onion chopped
1 1/2 Tbsp vegetable oil
3 cloves garlic minced
1/2 cup cooked brown rice (I make a bunch ahead and freeze it in the right amount)
1 tsp chile powder
1/2 tsp each cumin and coriander seed
1/8 tsp cayenne pepper
1 tsp salt
2 tsp chipotle (blend and freeze up a can, then chip out the amount you need–more is ok!)
1 small can anaheim chilies (Huh? well i mince up a few jalapenos)
1/4 cup cornmeal
3/4 cup bread crumbs
2 15 oz cans black beans rinsed and drained
Heat oil in skillet and saute onion 5 min. Add garlic and spices and saute.
This usually gets the response from the girl–hey are you making it spicy? (whine) i don’t like spicy. No worries–end result is not spicy. So add more stuff if you want spicy.
Add half of beans, rice, and onion spice mix to food processor and blend coarsely. Turn out into a bowl and mix rest of ingredients in. Season with salt and pepper.
Shape into patties. They’re pretty dense and filling so I don’t make them huge. Dredge in some cornmeal and fry in a skillet.
They take a while to cook through, and they’re not the hockey pucks you get commercially, so a nice soft bun is helpful. These are real good.
Someday maybe I’ll try the recipe as written. But til then, this is the daily driver.
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