Black bean pepper jack burgers

Spring may be on the way but there’s still plenty of comfort food season left. Not wanting to miss out, today I decided to make black bean burgers. The recipe is simple, using the typical black bean burger ingredients, but this one has the cheese mixed in.

The only alteration I made to this was to add quinoa to the mixture. I also made my own salsa. There’s no reason to buy the jarred stuff when you can make your own with just a few simple ingredients and about 15 minutes. The recipe says it makes 4 burgers, but they are small, so if you want heartier portions, maybe increase the ingredients to one and a half or twice the amount listed below.

When I make these again, I’m going to add some sriracha to the mixture. The pepper jack was yummy, but didn’t give as much spice as I was hoping for.

burger2

burger1

Ingredients (Adapted from Fine Cooking)

  • 1/2 cup rolled oats
  • 1 15.5-oz. can black beans, rinsed and drained
  • 1 large egg
  • 1 tsp. ground cumin
  • Kosher salt
  • 2 oz. finely grated pepper Jack cheese (1/2 cup)
  • 1 large scallion, minced
  • 2 Tbs. chopped fresh cilantro
  • 1 Tbs. olive oil; more for the plate
  • 4 whole-wheat hamburger buns, toasted
  • Jarred salsa, for serving  (I made my own, recipe below)
  • Sliced avocado, for serving

Quick Salsa

  • 10-15 cherry tomatoes (I used these because regular tomatoes have not been very good lately)
  • ½ jalepeno, with seeds if you want some heat
  • ¼ red onion, diced
  • 2 tsps chopped cilantro
  • 1 garlic clove

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.

With wet hands, form the bean mixture into four 1/2-inch-thick patties and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes to let the burgers set up.

Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and swirl the pan to coat the bottom. Cook the burgers until browned, with a good crust, 2 to 3 minutes; then carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve the burgers in the buns, topped with the salsa and avocado.

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