black bean burgers

Makes 4 burgers

No, not the Texas-style bean burger, which is a beef burger smothered in refried beans, tortilla chips, and Cheez Whiz. This is a literal bean burger made from actual beans. Far from tasting like bland hippie food from the ’70s, these are full of assertive flavor, creamy on the inside and wonderfully crisp on the outside. The batter is quite soft, so you’ll need to form the patties directly in the pan, using a spoon to keep things neat and intact. To save on cleanup, use the same skillet for sautéing the onions and cooking the burgers.

These patties freeze and reheat well after they’ve been cooked. Once you’ve cooked them, let them cool and then freeze them in a heavyweight resealable plastic bag. Reheat them in the microwave or in a small skillet over low heat.

2 to 3 tablespoons olive oil

½ cup finely minced red or yellow onion

Two 15-ounce cans black beans (about 3 cups cooked beans)

1 large egg, well beaten

1 cup toasted breadcrumbs (see Chapter 3: Pastas)

2 teaspoons ground cumin

2 teaspoons minced garlic (about 2 good-sized cloves)

Scant ½ teaspoon salt

1/8 teaspoon freshly ground black pepper (or more, to taste)

1. Place a large (10-to 12-inch) heavy skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Add the onion, and cook in the center of the pan, stirring often, for 3 to 4 minutes, or until the onion softens. Set aside to cool slightly.

2. Set a colander in the sink and pour in the beans; give them a quick rinse and allow them to drain thoroughly. Transfer the drained beans to a medium-large bowl, and use a potato masher or fork to mash them as smooth as possible. Stir in the beaten egg, breadcrumbs, cumin, garlic, salt, and pepper. Scrape in the cooled onion, and mix until thoroughly combined.

3. Wipe out the skillet with a paper towel, and then return the skillet to medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Use a large spoon to scoop 4 equal mounds of the bean mixture into the hot pan, and then, with the back of the spoon, flatten and push each one into a patty about ½-inch thick and 3½ inches in diameter. Cook, undisturbed, for about 3 minutes, or until golden brown on the bottom.

4. Use a metal spatula to carefully loosen each burger and flip it over, adding a little more oil if the pan seems dry. (If the burger falls apart as you turn it, don’t worry. Just push it back into shape and keep cooking.) Cook on the second side for about 3 minutes, or until the undersides are nicely browned. Serve immediately.

 GET CREATIVE

• Make this vegan by omitting the egg. It will not hold together too well, but it will still taste good.
• Add ½ cup minced walnuts to the batter for flavor, texture, and a little extra protein.
• One teaspoon of chili powder added to the batter will give these burgers a nice hit of heat.
• Add a teaspoon of soy sauce to the batter for a meatier flavor.
• A handful of minced cilantro mixed into the batter will freshen up the flavor.
• Top with shredded jack or Cheddar cheese while the second side is cooking.
• Serve on a toasted soft roll with mayonnaise, minced cilantro, salsa, lettuce, and tomato.
• Serve open-face on a warmed corn or flour tortilla, topped with guacamole (store-bought or homemade—see Chapter 8: Party Snacks) or avocado slices, sour cream, salsa, and a scattering of cilantro leaves, with tortilla chips on the side. You can also crumble on some queso fresco (a crumbly white Mexican cheese) or goat cheese.

portobello faux burgers

Makes 4 “burgers”

Portobello mushrooms are about as meaty as the vegetable kingdom gets, and their shape, size, texture, and flavor make them a perfect natural burger alternative. These are cooked under the broiler, making them super-easy. Just keep an eye on them as they broil, so the tops don’t burn. The secret of their greatness is all in the marinade—a bold mixture of balsamic vinegar, garlic, and olive oil. You might think that, like a sponge, the mushrooms would plump up as they absorb it, but surprisingly, the salt drains out some of their moisture, causing them to shrink and firm up a bit as they take on more and more flavor. An hour of marinating is a must, but the longer the better. I once let them soak for an entire week, and they were amazingly flavorful. So if you like, you can marinate a batch and cook one or two mushrooms at a time over the course of a few meals, leaving the uncooked ones to bathe in the marinade.

 This recipe is vegan.

1/3 cup balsamic vinegar

½ cup olive oil

1½ teaspoons minced garlic (about 2 medium-sized cloves)

½ teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary

½ teaspoon dried thyme, or 2 teaspoons minced fresh thyme

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

4 portobello mushrooms (4 to 5 inches in diameter)

1. In a small bowl, or in a jar with a tight-fitting lid, combine the vinegar, oil, garlic, rosemary, thyme, salt, and pepper; whisk or shake to combine.

2. Carefully (so as not to tear the mushroom caps) pull off and discard the mushroom stems. Place the mushroom caps in a large flat dish (a medium-sized baking pan will work well) with their tops facing up. Pour about a tablespoon of the marinade over each top to cover them. Turn the mushrooms over and divide the rest of the marinade evenly among them. Let the mushrooms sit at room temperature for at least an hour, or cover the dish tightly with plastic wrap and refrigerate overnight.

3. Shortly before serving time, preheat the boiler.

4. Lift the mushrooms out of their marinating dish (leave the marinade behind) and without turning them over, transfer them to a foil-lined ovenproof dish or rimmed baking tray. Broil for 5 to 8 minutes, or until the mushrooms are heated through and the tops are nicely browned. (You don’t need to flip them.) Serve right away.

GET CREATIVE

• About halfway through the broiling process, sprinkle the tops with a little grated mozzarella and/or Parmesan cheese, and then continue broiling until the cheese melts and turns a light golden brown.
• Instead of broiling, you can cook the mushrooms in the microwave. This will take only about 1 minute. The flavor will be less toasty and intense, and the texture will be moist, but they’ll still be very good.
• You can serve these just like burgers—on toasted buns or soft rolls with lettuce, tomato, and the classic toppings.
• Leftover broiled mushrooms make a great room-temperature sandwich for tomorrow’s bag lunch.
• Top with a thick slice of red onion, also broiled or seared quickly on both sides in a little olive oil in a skillet over very high heat.