Mexican Black Bean Burgers (from The Vegan 8)
These burgers are full of flavor! Make sure to fully read the directions before starting, as the process and order of ingredients is very important to get the batter mixed correctly. The directions are very descriptive to help you make some amazing burgers!
- 1 red bell pepper, finely chopped
- 5 small red potatoes
- 2 15 oz cans no-sodium black beans, drained and rinsed
- 3/4 cup smooth, mild salsa (not chunky)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano spice
- 1/4 cup medium grind coarse cornmeal (it MUST be the one labeled “medium grind”)
- Preheat an oven to 400 degrees. Finely chop your bell pepper (you want them fairly small so they mix well into the burger batter) and place them on a sheet pan lined with parchment paper. Roast for 10 minutes, they will finish cooking later in the burgers.
- Next, peel the potatoes and cook them in the microwave until very tender in the microwave. After the potatoes are cooked, mash them completely with a fork and measure out 1 full cup packed tightly and then leveled off. Set aside. (You may have extra potatoes.)
- REMOVE 1 cup of the black beans and add them to a large mixing bowl. Add the remaining beans to a food processor. Add the 1 cup packed potatoes to the processor as well. Pulse until it all comes together in a sticky, thick mashed paste and basically all the beans are well mixed in with the potatoes. It should only take a few pulses. Don’t over process it because all the starches from the potato will make them extra glue-y and hard to mix with the remaining ingredients.
- Add the bean/potato mixture to the reserved bowl of extra beans.
- In a small separate bowl, combine the salsa, chili powder, cumin, and oregano. Stir until well mixed. Mixing the spices in the liquid first helps to disburse them evenly in the batter. Pour the salsa mixture over the bowl of beans and potatoes. Now add the cooked bell pepper.
- Mix all of it together until everything is combined well and the batter is a thick, sticky past. It will seem a bit moist, but they bake up moist this way.
- Lastly, add the cornmeal and mix into the batter until combined well. Place the batter into the fridge for 30 minutes prior to baking. Do not skip this step as the batter will be a bit too wet/sticky to form into patties right away. After chilling, form (using a heaping 1/2 cup scoop) large balls into 6 and place on a sheet pan lined with parchment paper. Press down each ball into a patty about 1/2 inch thick.
- Bake at 375 degrees for 25 minutes. Remove the pan and use a thin metal spatula to gently slide underneath the burgers and carefully flip them. They will still be rather tender at this point, so flip gently, but they will firm up much more by the end. If the bottoms are not coming up fairly easy and still sticking to the paper, let them cook 3-5 more minutes and then flip them. After flipping, cook them 10 more minutes on the other side. Let cool 10 minutes before eating, as they will firm up even more. They should have a nice crispy exterior, but a moist chewy inside.
- Assemble burgers with any desired toppings, like this Mexican Tahini sauce.
Notes: These freeze very well so you can make a double batch and store some in your freezer for last minute healthy meals. To reheat, cook them 10-15 minutes at 300 degrees in the oven.