- 1 tablespoon sunflower oil
- 1 medium yellow onion, diced
- 1 cup shredded carrots
- 1-2 jalapeño peppers, stemmed, seeded, and minced
- 3 garlic cloves, minced
- 1/2 cup bulgur, rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
- 1 1/2 cups tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 1/2 (15-ounce) cans black beans, drained and rinsed
- 1 1/2 teaspoons kosher salt, or to taste
- Chopped fresh cilantro
1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.
[ 3 spoons ; Intermediate ]
I thought this was a vegan blog! That looks like a burger!
It is a burger. A veggie burger. And it’s absolutely beautiful (even if I do say so myself.)
So I’m sure most of you remember this recipe, and I do believe I said to expect many variations on it, so, here you go!
Tex-Mex Style Black Bean Burgers
- 1.5 cups cooked black beans, drained and rinsed
- 1/2 cup chopped onion
- 2 carrots, chopped or sliced
- 1/2 cup cooked corn, drained and rinsed
- 1/2 cup diced green chilies
- 1/2 cup cooked rice
- 3-5 cups of breadcrumbs — (if your beans and corn are dry, you will probably only need three. If they are damp or still wet, you might need five)
- 3 tablespoons of salsa
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/4 tablespoon salt
- 1/2 teaspoon cayenne pepper — (feel free to omit this if you’re sensitive to heat or add more if you like)
- 1/2 teaspoon paprika
- Oil for cooking — (I’d use olive)
Put everything except for the breadcrumbs and seasoning into the food processor and blend it until it seems decently mixed. If you prefer a really textured burger, pulse it just a few times; if you want a smoother looking burger like mine (don’t let it fool you, it still had little crunchy corn and carrot bits inside) you can blend it longer.
Add three cups of breadcrumbs and pulse until it’s evenly distributed. Take a fork and pick up some of the mixture. If it’s very wet and falls off of the fork easily, add another cup and pulse again. You’ll ultimately want a consistency similar to peanut butter (or crunchy peanut butter if you want a really textured burger), something not overly wet but not very dry either.
At this point, get a large saucepan and put just enough oil in it to cover the bottom. Shape the bean meal into patties and arrange them on the pan so that they are not touching. Cook on medium heat.
Allow the burgers to cook for several minutes before flipping them over. You need that side to get hard and crunchy before you can flip it over without making a mess. You don’t have to cook the other side as long, but if you like a “crunchy on the outside, chewy on the inside, grill-style burger” you’ll probably want to crunchify that side, too.
This recipe will make 6-8 regular sized patties.
- Don’t shape the mixture into patties and fry up the crumbles on the stove for a veggie taco filling
- Top with sliced avocado and grilled tomato slices for a cool and refreshing burger, or top with pico de gallo and jalapenos for something a little more hot and spicy
- Use as a replacement for ground beef in nacho dips and soups
- Add a clove of crushed garlic to the recipe for more flavour
- Black olives and chopped bell pepper are other great additions
As always, if you make changes to this recipe (or if you try it and like it!) feel free to submit your altered recipe and/or pictures of how it turned out. :)
- 2 cups cooked black beans, thoroughly rinsed if using canned
- 2 cups fresh whole corn kernels or thawed from frozen
- 2 cups coleslaw or lettuce of choice
- 16 cherry tomatoes cut in half, or any variety of tomato chopped into bite sized pieces
- 1 large orange bell pepper, chopped into bite sized pieces
- ⅓ cup sliced Kalamata olives
- 1 cup plain Greek yogurt
- 1 cup cheddar cheese or cheese of choice, grated
- 2 green onions/scallions for topping, finely chopped
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp red chili pepper flakes, optional heat
- pinch sea salt + black pepper
- In a small dish, combine taco seasoning ingredients together, mixing to integrate. Set aside.
- Wash and chop vegetables as required and grate cheese.
- Warm a medium sized skillet over low heat and add black beans. Sprinkle the black beans with half of the taco seasoning using a wooden spoon to help coat the beans and toss. Add a little bit of water to the bean mixture (start with a quarter cup or so) and then add the remaining taco seasoning coating and tossing. If necessary, add additional water to the mixture – you want the beans to be well coated with the seasoning but not dry and clumpy. The mixture should be mildly liquid. Remove beans from heat.
- If eating at home, you can plate the ingredients as illustrated in the photos adding the seasoned beans to the center. Top the beans with a quarter cup of yogurt and sprinkling of green onion. If preferred, you can also cool the seasoned beans before serving.
- Salsa and guacamole also make delicious accompaniments.
- If bringing this lunch on the road or to the office, simply layer the ingredients into a container and seal well with lid. Bring yogurt, salsa and guacamole in separate small containers as desired.