Monday, September 6, 2010

Easy Bean Burgers

After the great success of Spinach-Chickpea Burgers, I decided to pick up Veggie Burgers Every Which Way for some more excellent veggie burger recipes. I've marked many recipes to try, but thought it was best to start with the  most basic recipe in  the book, Easy Bean Burgers. The simplest recipes showcase the talent of the cookbook author and offer a wonderful jumping off point for developing my own recipes. I used black beans (my favorite) and panko bread crumbs with the Easy Bean Burger recipe. These burgers are super-easy to make, filling, healthy, and easily adaptable to individual taste-the perfect everyday recipe.

Easy Bean Burgers
from Veggie Burgers Every Which Way by Lukas Volger

1.5 c. cooked beans (one 15-ounce can)
2 eggs, beaten
1/2 c. roughly chopped fresh parsley
1/4 c. grated Parmesan
2 t. Dijon mustard
1/2 t. salt
1/4 t. freshly ground black pepper
Squeeze of fresh lemon
3/4 c. toasted bread crumbs, plus more if needed
2 T. olive oil

1. Preheat the oven to 375 degrees F.

2. In a mixing bowl, mash the beans using a potato masher or fork. Fold in the eggs, parsley, Parmesan, mustard, salt, pepper, and lemon juice. Fold in the bread crumbs, adding more if the mixture is too loose. Let sit for 5 to 10 minutes for the crumbs to soak up some moisture. Adjust the seasonings. Shape into 4 patties.

3. In an oven-safe skillet or nonstick saute pan, heat the oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 10 to 15 minutes, until the burgers are firm and cooked through.

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