It’s officially summer! And we haven’t hesitated to take advantage of warm evenings and fresh produce to grill and dine outdoors. Sitting out on the patio, with a good meal, good friends and family, and perfect weather, I can’t help but wonder — what did we do all year before this? The winter seems like such a blur of waiting for the world to come alive again.
The frozen, pre-packaged veggie burgers are always a quick option to throw on the grill when joining your fellow diners and omnivores for a meal in the summer. But if you have time, making a black bean burger from scratch is super easy and delicious way to enjoy an evening of quintessential summer foods.
This recipe is adapted from various sources, including Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.
Black Bean Burgers
2 cups black beans, cooked
2 eggs (for a vegan version, use 1/2 cup vital wheat gluten)
1/2 cup panko bread crumbs
1 teaspoon chile powder
1 teaspoon freshly ground cumin
3-4 scallions, white and green parts, finely chopped
1/4 cup cilantro
1 tablespoon ketchup or tomato paste
1 teaspoon salt
Puree half of the black beans in a mini food processor and transfer to a bowl.
Add the remaining ingredients and mix until well combined.
Form into patties, place on a baking sheet lined with parchment paper, and freeze for an hour or two until it holds together well. This will keep the patties from falling apart on the grill. Cook on the grill as you normally would.
Serve with whatever fixings you like — grilled veggies, potato salad, etc. We made sweet potato fries!
To make the fries —
Peel potatoes and cut into thin slices. Place them in the freezer for about an hour.
Heat oil in a large pot (or use an electric fryer) to 325 degrees. Drop fries in and cook until potatoes are cooked through. Remove with a spider into a paper bag and let the fries rest for at least 10 minutes. Raise temperature of oil to 350 and return fries to pot until crispy.
Served with a strawberry margarita, perfect summer evening 🙂