Recipe
April 2, 2024
Cumin Lime Black Bean Burgers
“I’ve got all sorts of opinions, particularly when it comes to veggie burgers. If I’m making a burger from scratch, it’s going to be the soft and squishy kind. No dry veggie burgers for this gal! I am also firmly committed to burgers that are weeknight doable. No additional cooking, just blend, pat, and fry.” – Desiree Nielsen
Directions
Yield: Makes 6 patties
- In food processor, combine cilantro, onions, rolled oats, and garlic and pulse until finely chopped. Add black beans, flaxseed, cumin, onion powder, salt, garlic powder, coriander, lime juice and olive oil. Pulse 6 to 8 times until about half the mixture resembles paste, but you can still see plenty of texture. Be careful not to purée whole mixture or burgers will not stick together.
- Heat large nonstick skillet over medium heat. Scoop generous 1⁄3 cup of bean mixture and flatten it into patty in pan to ¾ inch thick and 3 to 4 inches wide. Cook, in batches if needed, until brown crust forms on bottom, 4 to 5 minutes. If browning too fast, reduce heat so burgers have time to cook through without burning on bottom. Carefully flip and cook for another 4 to 5 minutes until brown on other side. (You can freeze uncooked patties, stored between layers of parchment paper in a resealable plastic freezer bag, for up to 1 month. Cook from frozen, until cooked through and golden brown, 7 to 8 minutes per side.)
- To serve, slice open buns and spread some mayonnaise on bottom half of each and top with patty, sliced or smashed avocado, and pickled red onions. Spread some of spicy cilantro garlic sauce on each of bun tops, then arrange on top of pickled red onions.
Source:
Excerpted from Plant Magic by Desiree Nielsen.©2024 Desiree Nielsen. Photography and illustrations by Gabriel Cabrera. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved