I haven’t cooked lately. At all. Anything. I think sometimes you’re just in a funk … that’s what I’m calling it. A “my husband’s an incredible cook, why do I bother?” funk.
Friday I was out running errands and I texted D and told him I was handling dinner. I had a craving for a black bean burger and I was going to make it happen. So I turned to the Pioneer Woman for a how-to. And now it’s a recipe I’ll always go back to – so easy and so, so good … D even ate it up.
2 cans (14.5 Each) Seasoned Black Beans
1 cup Seasoned Breadcrumbs
1/4 cup Grated White Onion
1 whole Egg
1/2 teaspoon Chili Powder
Salt And Pepper
Hot Sauce – I used Marie Sharps.
Olive Oil, For Frying
Butter, For Frying And Grilling
4 whole Kaiser Rolls Or Good Hamburger Buns
- Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them. Keep mashing until they’re mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.
- Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you’re using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. (Place a lid on the skillet to help the cheese melt if needed.)
- Toast the buns, place patties on them, and serve!
I also made some homemade guacamole as an appetizer and as a topping for the black bean burgers! Delicious.