If you’ve never had a black bean burger, you really are missing out. I first fell in love with them at Bru Burger Bar in Indianapolis, where I had a black bean and mushroom burger that was so filling and full of flavor, I could barely eat the whole thing. Today I am sharing my very own black bean burger that I created for Randall Beans.
When I was thinking about this burger, I had one primary issue I knew I would face – how would it all stick together? Beef, turkey and chicken burgers stick well together due to the fibers in the meat. Black beans are not sticky unless you mash them, so I knew that a portion of the burger would have to consist of mashed beans. Mashing them all would be fine, but leaving some beans whole allows you to toss them into the mashed beans to create a texture contrast. This also allowed me to skip the eggs – while eggs are fine and dandy, they create one problem. Raw eggs need to be cooked. Without them, you don’t have to worry about that.
From there I thought about flavor. Black beans, while delicious on their own, would need some additional spices so that the burger had depth in flavor. Cumin, paprika and red pepper flakes add the majority of the flavor along with onions and garlic. The red bell pepper was added for color as I love how you can see little pieces of them throughout the burger.
I dressed these black bean burgers up with lettuce, spicy mayo, an onion bun and microgreens, which are similar to sprouts in texture but are actually edible young greens produced by various vegetables and herbs. I purchased them from Indiana Microgreens aka Anna Powell, who sets up a booth at the Broad Ripple Farmers Market every Saturday. You can find my Spring Farmers Market Salad recipe in The Indianapolis Star, which also features her microgreens.
Did I mention these burgers are vegan if you skip the spicy mayo? Who knew vegan could taste so good!
Interested in my Black Bean Burger recipe? Find it here on Randall Beans’ website: http://randallbeans.com/2014/05/21/randalls-black-bean-burgers/