Homemade Black Bean Burger

Twana, this one is for you, my friend!

This recipe is inspired by this one from Cooking Light and themes from the yummiest veggie burger on Earth, the one from Houston's Steakhouse. I took the best of what I learned from both and created these. Do not be intimidated by obscure ingredients, such as hoisin sauce or liquid smoke. They are readily available in the store (in the Asian foods and ketchup aisles, respectively). They are good items to have, but regular bbq sauce will work for the combination of hoisin and liquid smoke in a pinch.

I like to make them in large batches to freeze and have available for quick lunch packing on work days.


Homemade Black Bean Burger

1 (2-ounce) hamburger bun, torn into pieces
3 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup coarsely chopped onion
10 oz sliced mushrooms
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped canned beets
1 (15.25-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon chili powder
1/2 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 teaspoon liquid smoke
1 large egg, lightly beaten
2 tablespoons hoisin sauce
1/4 cup vegetable stock

1. Preheat oven to 350.

2. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.

3. Heat oil in a large pan. Saute garlic and onion until lightly browned, about 5 minutes on medium heat.

4. Add mushrooms, carrots and beets and saute until soft, about 8 minutes.

5. Combine cooked veggies, beans, chili powder, oregano, salt, lime rind, and liquid smoke in food processor. Pulse 8 times or until mixture looks coarsely chopped. Scrape bean mixture into bowl with breadcrumbs. Add egg and hoisin sauce. Mix well until all ingredients are fully combined. I like to use my hands for this.

6. With moistened hands, divide bean mixture into 6-8 equal portions, shaping each into a 4-inch patty. Place patties on a greased baking sheet.

7. Pour vegetable stock on top of patties. Cover with foil, and bake for 25 minutes.

8. Remove from oven, uncover, and let cool on a cooling rack.

9. Grill as you would a regular burger or freeze.