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.
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.
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