I'd like to get something out of the way first...
I'm sorry. I only took one picture of these burgers.
Because this was not an easy recipe.
In fact, at one point I shouted, "Ok! That's it! I'm NEVER making this recipe again!"
So if you have 2 hours to spend on what should be a simple meal, then go for it. Because it really was delicious, nearly fat-free, and very high in fiber and protein. And I didn't miss the meat at all. Hubs said he did, so your hubs might feel the same way. But I thought it was good!
I still won't be making it again any time soon! In my opinion, too much work for what it is.
It came from the book The New Mayo Clinic Cookbook, which by the way is an excellent cookbook full of healthy and nutritious meals that are equally delicious. If you're looking for something healthy to serve to company, this is your book. If you're looking for something quick and healthy to make on a Tuesday night? Not so much.
The good news is that the recipe makes a large enough portion that there's plenty of black bean mixture left over that I was able to toss in a ziplock and freeze for another time. So next time I'm willing to try this again, all I have to do is defrost, form patties, grill and serve. It should be a cinch!
Black Bean Burgers with Chipotle Ketchup
1 bag dried black beans, picked over and rinsed (super important! I found 3 stones in mine), soaked overnight, and drained.
3 cups water
1 bay leaf
2 plum tomatoes, peeled and seeded then diced
1 yellow onion, chopped
4 cloves of garlic, minced
1 tablespoon tomato paste
1 tablespoon wine vinegar
1 chipotle pepper in adobo sauce, minced
1 3/4 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons canola oil
1 red bell pepper, seeded and chopped
1/2 cup cooked brown rice (I just used fresh whole wheat bread crumbs)
1/4 cup chopped pecans
1 green onion, thinly sliced
1 egg, lightly beaten
3/4 cup fresh whole grain bread crumbs (so I ended up using 1 1/4 cup total)
6 whole-grain hamburger buns
6 slices tomato
6 slices red onion
3 lettus leaves, halved
In a large saucepan over high heat, combine the beans, water, and bay leaf. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender, 60-70 minutes. Drain and discard bay leaf.
While the beans are cooking, combine the tomatoes, half of the yellow onion, half of the garlic, the tomato paste, vinegar, chipotle chili, 3/4 teaspoon of the cumin, and 1/4 teaspoon of the salt in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and simmer uncovered, stiring occasionally, until the liquid is reduced and the mixture is a thick sauce, about 5 minutes. Set the chipotle ketchup aside to cool.
In a frying pan, heat 1/2 tablespoon of oil over medium heat. Add the remaining yellow onion and saute until soft and translucent, about 4 minutes. Add the bell pepper and the remaining garlic and saute until they begin to soften, about 3 minutes. Stir in 1/4 teaspoon of the salt, transfer the mixture to a bowl, and let cool. Set the pan aside.
In a food processor, combine the drained beans, the onion mixture, the brown rice (if you use it), pecans, green onion, remaining 1 teaspoon of cumin, and the remaining 1/2 teaspoon of salt. Pulse several times until the mixture is coarsely pureed. Fold in the beaten egg and bread crumbs. Form the mixture into patties each 3/4 inch thick.
[The food processor part is what got me to say the quote mentioned above. I have a large food processor, but I still had to divide the ingredients into 4 parts in order to get it all processed evenly. So be WARNED!!! You may have to mix it together roughly in a large bowl, and THEN process it in the food processor bit by bit.]
In the same pan used for the onion mixture, heat the remaining 1 tablespoon of oil over medium-high heat. Add the patties and cook, turning once, until nicely browned on both sides and heated through, 7-9 minutes total.
Serve each burger on a bun topped with 1 tomato slice, 1 red onion slice, 1/2 lettuce leaf, and a dollop of the ketchup.
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