These black bean burgers are so versatile. I love them as a lettuce wrap or served on a bun with your favorite burger accompaniments. It’s even delicious in a southwest breakfast hash with roasted potatoes or hashbrowns. This recipe includes sweet potato fries because let’s be honest, sometimes we eat burgers just for an excuse to eat fries. Homemade fries are such a healthy way to feel full and incorporate nutrients in a meal. Don’t forget your favorite burger condiments and accompaniments.
Yield: 4-5 black bean burger patties and 5 servings of fries
Cooking time: 50 minutes
Ingredients
1 Tbsp flax seed
2 cups boiling + 3 Tbsp warm water, divided
1 15 oz can black beans, drained and rinsed
1 Anaheim pepper, seeds removed and chopped
2 Tbsp neutral cooking oil, divided
2 tsp salt, divided
2 tsp pepper, divided
½ cup quinoa, uncooked
½ cup frozen corn
2 tsp cumin, divided
½ tsp chili powder
2 large sweet potatoes, peeled. Steps for cutting the potatoes are in the recipe.
1 tsp cornstarch
4-5 burger buns if making burgers or a small head of romaine or green leaf lettuce if making lettuce wraps
Lettuce, tomato and onion for topping your burger, plus your favorite condiments.
Preparation
Step 1: Heat your oven to 425°.
Step 2: Make a flax egg. Place the flax seed in a small bowl and pour 3 Tbsp warm water on top. Stir and set aside to thicken.
Step 3: Place the black beans and the chopped Anaheim pepper on a baking sheet. Drizzle with 1 tsp of neutral cooking oil and sprinkle a ½ tsp of salt and 1 tsp pepper on top. Stir until everything is coated evenly. Once your oven is heated, roast the beans and pepper for 20 minutes, stirring halfway through.
Step 4: Cook the quinoa and corn separately per their package instructions. Add 1 tsp cumin and the chili powder to the quinoa as it cooks. Once cooked, drain the corn and set both aside.
Step 5: Prepare your potatoes. Cut the sweet potatoes into thin strips for french fries. Place the cut potatoes into a large bowl. Pour ~2 cups of boiling water on top of the potatoes so they are just covered and let sit for 1–2 minutes. Drain the water from the potatoes and return them to the bowl. Add 1 Tbsp oil, 1 tsp salt, ½ tsp pepper and the cornstarch to the bowl and stir to coat the potatoes evenly. Spread them out on a baking sheet, lined if preferred. Space the potatoes out as much as possible. You may need to spread the potatoes onto two baking sheets for them to have ample space.
Step 6: Once your black beans and peppers are done cooking, remove them from the oven and increase the oven temperature to 450°. When the oven reaches 450°, roast all of the sweet potatoes (if using 2 baking sheets, they can go in at the same time) for 15 minutes. Flip the potatoes and roast for another 5-10 minutes until they are crispy and lightly browned.
Step 7: While the potatoes cook, prepare the burgers. Add the black beans, Anaheim peppers, cooked quinoa and cooked corn into a food processor or blender. Add the flax seed mixture along with ½ tsp salt, ½ tsp pepper and 1 tsp cumin. Blend for 2 minutes, stopping to scrape down the sides as necessary. The black bean mixture should be well blended, but it is okay to have some whole corn and black beans. With clean hands, form the burger patties, placing them on a plate or piece of parchment paper near your stovetop. You will want the burgers to be fairly thin in order to cook all the way through. You should be able to make 4-5 burger patties.
Step 8: Heat a large frying pan over medium heat. Add ~2 tsp of oil. Once the oil is hot, cook one or two burgers at a time, depending on the size of your pan. Cook the burgers for 10-12 minutes, flipping halfway through. They should become dark and crispy.
Step 9: Serve your burger patties with a bun or in a lettuce wrap with your favorite burger accompaniments and condiments alongside sweet potatoes fries.
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