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Ultimate Black Bean Burger Guide: From Catastrophe to Culinary Delight
When I’m not burning bridges with publishers, it seems I have a gift, if you will, for burning recipes. Last night the charred scrapings from my attempt at making black bean burgers were worthy of a celebrant and urn.
After the burning fiasco tool place, which included a concerned neighbor beating at my door, I took a moment to do some further investigations into the origins of the culinary disaster:
First I excluded myself from all blame (naturally). After calling for takeout and post vigorous sleuth work, I narrowed down the search until the culprit was obvious to all (to me, anyway; my neighbor didn’t look too convinced): A STICKY GLOB!!
Stay with me on this. Just after putting the patties in the pan, my focus was taken over by a far more pressing concern: the removal of a gluey clump that was cementing a free piece of landfill to the cover of a magazine. In my defense, goop has long been known for its hypnotic properties. The situation was hardly my fault. I rest my case.
As much as I’ve washed my hands of responsibility, being the respectful gal that I am, I not going to be shy in paying my respects to the dearly deceased. Below I’ve detailed their hardy substance, then chronologically described their short yet saucy life story.
Black Bean burger with caramelized onion and blue cheese sauce. Obituary below:
Black Bean Burger with Caramelized Onions and Blue Cheese Sauce
Ingredients
Black Bean Burgers
- X2 Cans black beans rinsed, drained and blotted dry with a paper towel
- 3/4 Cup cooked brown rice
- 1/2 tsp garlic powder
- 2 tsps. thyme leaves
- 3/4 Cup bread crumbs 100 grams
- 3 eggs lightly beaten
- 1 tsp salt
- pepper
- 3 tbsps. olive oil
Caramelized Onions
- 2 tbsps. olive oil
- 2 red onions medium size, thinly sliced lengthways
- 2 tbsp brown sugar
- 3/4 tbsp balsamic vinegar
Blue Cheese Sauce
- 60 grams blue cheese
- 150 ml sour cream
- 1/2 lemon juice and zest.
Extras
- 6 bread rolls
- 1 head lettuce
- 2 Avocados sliced
Instructions
- To make the caramelized onions, place a frying pan on medium heat then add the oil. Once hot, add the onions. Reduce heat to low and sauté onions for 15 minutes. Once they are nice and tender, add in the balsamic vinegar and brown sugar then further caramelize for roughly 20 minutes.
- In a bowl, add the two cans of black beans. With a potato masher or fork, squish the beans until the have partially broken up (leave some whole pieces for substance). Next add the rest of the burger ingredients to the bowl. Stir to combine combine and then set aside for 15 minutes.
- It’s time to make the blue cheese sauce. Blend together all the ingredients for the sauce until smooth and creamy.
- Back to patties. Divide mixture into patties and then fry in batches on medium heat in a saucepan until brown on each side and cooked through.
- Preheat oven for the buns to be browned. Put buns in the oven.
- Serve patties on toasted buns with lettuce, avo, onion and cheesy saucy (or, in this case, serve on top of the perishable content in your bin).
- May they RIP (sadly not in my stomach).
Meet Alida
Alida is a grammatically challenged writer based in Sydney Australia. She is also the author of three books. Learn more
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