Mother’s Day is just around the corner, and I am sure most of you have a grilling BBQ party planned for the same, especially as it falls on a Sunday! Or if you are fishing for BBQ recipes for Memorial Day, especially a healthy vegetarian Burger recipe, then this nutritious and extremely delicious Black Bean Burger is perfect for your menu. Inspired by Divya’s Bean Burger, I decided to give this a try. The use of leftover cooked rice gives it a nice dense texture, as well as acts as a binding agent. The soaked black beans mixed with onions and garlic help create a flavorful burger patty, which will leave you asking for more! And while you are at it, don’t forget to try this Ultimate Veggie Burger recipe too.
Usually, when it comes to Barbecues, the vegetarians have to settle for Paneer or Veggie Skewers. But now you can make your own Lentil burgers that will not collapse on the grill, and will hold their taste and texture as they get enveloped in your coal or gas grills. What I particularly like about this recipe is the use of cooked rice, which really compliments with the black beans. I have had Bean burgers before which are so dry, you literally have to drench them in sauce or seasonings before serving them on the bun. But these babies are soft and moist – the onions and rice leave water as they get cooked, blending into the beans to make moist patties, and yet they are strong enough to mold, even without using breadcrumbs. I would use the latter to add more texture though, but they are not necessary.
- 2 cups cooked black beans (or use canned)
- 1 cup leftover cooked rice (use medium white rice or short grained brown rice)
- 1 onion,chopped
- 2-3 scallions, whites and greens chopped
- 2-3 garlic cloves, minced
- 1 tbsp cumin-coriander powder
- 1 tsp dried oregano
- ½ cup finely chopped cilantro
- salt to taste
- Drain the beans completely and mash them well with a potato masher or the back of a spoon.
- In a skillet with 1-2 tsp oil saute the onions, scallion whites, garlic as well as the salt and spices. Add dried oregano too. Saute until soft. If you prefer spicy burgers, you can even add in a teaspoon of Tabasco sauce.
- Add this mixture along with rice to the beans. Mix well until blended together – hands are your best tools for mixing. Add the chopped cilantro and mash everything together with your hands. You can grease your hands with some oil before doing this.
- Now divide the mixture into equal parts, to make about 8-10 burger patties. Shape them into rounds and put them on a baking tray.
- At this point, you can choose to grill these on a BBQ, or roast them on a frying pan, whatever you like. Take 2 tsp oil in a heated pan, and saute the patties till they are slightly golden on both sides. Do the same with the buns too, just to give them a toasty texture.
- [Optional] Grill each patty over hot coals or on a stove top grill until lightly browned on both the sides.
- Before serving, put each patty in a bun. Top it with a slice of cheese, rounded slices of lettuce, tomatoes, onions, cucumber, mushrooms – your preferred toppings, and some ketchup.
The burgers are a classic for vegetarians, and yet they can be easily adapted to add some meat into the recipe for the carnivores in your crowd. Plus, I really like the fact that they are healthy and filling. And if you don’t want to put them on a bun, just crumble them into a big piece of lettuce, then add your sauce on the top, combined with chopped tomatoes, nuts and cucumbers, to make a delicious Black Bean Wrap. I tell you, this is a much healthier way to enjoy your burger, and it will be just enough to leave some room for your dessert!