It must be the week for oldies but goodies.
While planning my menu for the week, I not only dug out the teriyaki chicken we love so much, but also the recipe for Black Bean Burgers. I first found this recipe in the April 2010 Cooking Light. There are a couple of omissions on my part: this recipe calls for both cilantro and jalapeño pepper. I cannot stand the taste and smell of cilantro, and I thought that jalapeño for a two-year-old might be a bit much. I'll include them in the recipe, but I think they're delicious without. Your call.
Black Bean Burgers
2 (15-ounce) cans of black beans, rinsed and drained
3/4 cup finely chopped fresh cilantro, divided
3/4 cup (3 ounces) sharp cheddar cheese
1/4 cup panko breadcrumbs
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp sea salt
1/2 medium jalapeño pepper, finely chopped
2 large egg whites
1. Preheat oven to 350 degrees.
2. Place beans in a medium bowl; mash with fork. Stir in 1/2 cup finely chopped cilantro and and the next 7 ingredients (through egg whites). Shape bean mixture into 6 patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350 degrees for 20 minutes, carefully turning once.
The Verdict: Amir was more interested in the cole slaw tonight, but he did eat his burger. Generally he'll eat a whole bean burger by himself. Noyan and I love them.
Seriously, that's it to the recipe. They're quick and easy, and if you make them in bulk, you can freeze them, too.
The original recipe also included a mango salsa to accompany the burgers. Both my husband and son hate mango (why? why? why?), so I've never bothered. I often top mine with barbecue sauce. You can add a slice of cheese but the cheese in the burger should be enough. I served the burgers with the cole slaw recipe that's included in this blog.