Bean burgers can be adapted to any number of flavor profiles.
Whether you are a lifelong vegetarian or simply looking to eat healthier, bean burgers are a nutritious and delicious staple that can be changed and adapted in myriad ways, depending on what you are in the mood for. They can be made on the grill in the summer or in a frying pan in the winter, or even pre-cooked and frozen to reheat for a quick weeknight meal. Once you've learned a basic method, you can change virtually everything about the recipe and still make successful bean burgers. Add this to my Recipe Box.
Instructions
1. Mash the beans in the bowl with the potato masher. You want them to be broken up, but not completely pulverized. The beans should still be recognizable.
2. Stir in the minced onion, oats, spices, egg and salt and pepper. The mixture should be moist but not wet; you should be able to form a ball and have it stick together. If it doesn't, add a bit of the bean liquid, stock, barbeque sauce or other liquid to suit the flavor profile you are aiming for.
3. Form the mixture into patties the size and shape that you want. If you'll be eating the patties on buns, you may want to make the patties the same circumference as the buns.
4. Coat the bottom of the pan with oil and sear both sides of the burger to cook the egg through and help them stay together. You can either keep cooking until they are piping hot all the way through, or take them off and finish them on the grill to imbue a smoky flavor. You can also freeze them for later use and reheat them for a quick meal.
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