Mashed beans, herbs, spices and the right seasoning make wonderful vegetarian burgers. And they are so good served with guacamole on the side. It’s a meal that I prepared for Sam about three weeks ago. I thought I had accidentally deleted the photos (I use Aperture) and would have to wait until I could make the burgers again to be able to post the recipe.
Fortunately, I discovered that everything deleted on Aperture goes into the trash but the contents of the trash is not automatically purged but, rather, requires manual deletion. Which is probably not something you care to read about because 90% of the people who visit the blog are just here for the recipes.
BUT. The remaining 10% notice other things like web design, new features, etcetera, etcetera. And I was thinking about how much nerdy stuff I have learned in the ten years that I have been blogging. CMS, theme frameworks, HTML, CSS, PHP, plug-ins, security — you know, the things a blogger learns if he or she bothers to go beyond the one-click-publishing environment.
And the funny thing is how I am asked — quite often — about those things. Most who have asked thought I hire web designers and tech people to maintain the blog. And they get shocked when I tell them it’s just me. I really ought to document all those nerdy things. Should be fun for me and, perhaps, useful for the 10% of the readers.
That said, here is the recipe for the bean burgers. They’re made with… beans, of course. Vegetarian dish.
Recipe: Bean burgers
- 1 c. of cooked beans (I used white a.k.a. butter or lima beans), drained well (see notes at the end of the recipe)
- 3 tbsps. of chopped scallions
- 1 tsp. of minced garlic
- 1/2 tsp. of chopped thyme
- 1/2 tsp. of chopped rosemary
- 1/2 tsp. of chopped parsley
- salt (Himalayan black salt, preferably) and pepper, to taste
- a pinch of ground cumin (optional)
- 3 tbsps. of bread crumbs (I used panko)
- 1 egg, beaten
- vegetable cooking oil and butter, for frying
- In a large bowl, mash the beans. A potato masher is useful but, if you don’t have one, a sturdy fork will do.
- Stir in the rest of the ingredients except the egg, vegetable oil and butter.
- Taste. Adjust the seasonings. You’ll have to do this right at this stage because you can’t make adjustments later. And do it before adding the egg so you won’t have to taste a mixture with raw egg in it. When the mixture tastes perfect, stir in the egg.
- Heat a tablespoonful of vegetable oil and a tablespoonful of butter in a frying pan.
- Take a portion of the bean mixture and form into a patty.
- Fry on both sides until golden and crisp.
- You may optionally add more oil and butter after flipping to make sure that both sides are equally crisp. Remember that there is no fat or oil in the bean mixture so it needs the oil in the pan to turn crisp.
- Repeat for the rest of the bean mixture, greasing the pan with oil and butter before cooking each patty. How many burgers you can make depends on how large the patties are. I was able to make three burgers.
- Can the burgers be cooked all at the same time? If you have a large frying pan, yes. If not, well, because the bean mixture has no fat to act as binder, flipping them can be tricky. So, if the pan isn’t all that wide and the burgers are close to each other, there’s a chance that something will go wrong during the flipping part. I didn’t want to take chances with my small frying pan so I cooked the burgers one by one.
- You can serve the burgers with bread or rice or by themselves. I served them with guacamole.
I cook dry beans in bulk in the slow cooker and I store the cooked beans in the fridge. I take what I need for a recipe and put the rest back in the fridge.
If that’s not up your alley, you can use canned beans. Just drain them very well prior to mashing.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 1