I am not a vegetarian, but these Black Bean Burgers are one of my favorite burgers. This recipe is based on a black bean burger recipe from Serious Eats but I have elevated it with a fried chickpea crust. The inside is so flavorful while the outside is nice and crunchy.
Pair these with my crispy Onion Rings Recipe.
๐ About This Recipe
The chickpea crust is amazing for two reasons. First, it provides a nice crunchy texture which is sorely lacking in the original version. One of the reasons I do not like veggie burgers is because most of the time they are mushy.
Second, the chickpea crust provides a firm shell around the filling so that when you bite into it, the filling does not fall out of the sides. That is why you can eat this burger without much mess at all.
๐ง Key Ingredients
What I love about this burger is that there are so many textures in play. You have the soft and slightly blistered skins from the black beans, crunchy cashews, crispy chickpeas, and of course, creamy feta cheese.
Here is the full ingredient list:
- Canned black beans
- Chipotle peppers in adobo sauce
- Poblano pepper
- Feta cheese
- Breadcrumbs
- Eggs
- Chickpeas
- Onions
- Garlic
- Cilantro
- Mayonnaise
- Cashews
- Salt
- Black pepper
๐ช Instructions
STEP 1: Preheat your oven to 350ยฐF. Line a large baking sheet with foil, and spread the black beans in a single layer. Roast the beans for 30-35 minutes until they are mostly dried out and beginning to blister.
STEP 2: Heat 2 tablespoons of oil in a large nonstick pan. Add the onions and poblano peppers and cook for 4-5 minutes until soft. Add the garlic, chipotle peppers, and adobo sauce, and cook for another 2 minutes. Transfer to a large bowl with the cashews and cilantro.
STEP 3: Add the black beans and feta to a food processor and blend until well combined (about 10-15 short pulses). The beans should be no larger than โ inch. Transfer to the onion/poblano mixture.
STEP 4: Add the mayonnaise, ยฝ cup breadcrumbs, egg, salt, and black pepper to the onion/poblano mixture. Use your hands to form six patties (about ยฝ cup each) and place them on a parchment-lined sheet.
STEP 5: Place the rehydrated chickpeas in a food processor and blend until fine, about 5 long pulses. Transfer to a shallow bowl and mix with ยฝ cup breadcrumbs.
STEP 6: Whisk the eggs in a flat container. Dip each patty in the egg wash and gently press into the chickpea mixture. Make sure to apply only a thin layer of chickpeas (about 1/16 inch thick). Repeat for all patties.
STEP 7: Heat about 1 inch of oil to 350ยฐF. Fry one or two patties at a time for 4-5 minutes until they are golden brown on both sides. Transfer to a wire rack to drain excess oil.
STEP 8: At this point, you can assemble the burgers. The way I like to do it is by toasting both buns, spreading chipotle sauce on the top and bottom buns, and then adding dill pickles, minced onions, cheese, and lettuce.
๐ Recipe
Chickpea-Encrusted Black Bean Burger
Ingredients
Patties
- 1 cup dried chickpeas
- 38 ounces canned black beans (rinsed and drained)
- 2 tablespoons neutral oil
- 1 medium onion (chopped finely)
- 1 poblano pepper
- 4 cloves garlic (minced)
- 2 chipotle peppers in adobo sauce (minced + 1 teaspoon of adobo sauce)
- 1 cup roasted cashews (chopped finely)
- ยฝ cup cilantro (or parsley leaves)
- ยฝ cup feta cheese
- 3 tablespoons mayonnaise
- 1 cup breadcrumbs (divided)
- 1 large egg
- 1 teaspoon coarse kosher salt
- ยฝ teaspoon ground black pepper
Assembling
- 4 hamburger buns
- chipotle mayo
- dill pickles (sliced)
- onion (minced)
- iceberg lettuce
- cheese
Instructions
- Before starting this recipe, you need to soak the dried chickpeas in cold water for at least 24 hours.
- Preheat your oven to 350ยฐF. Line a large baking sheet with foil, and spread the black beans in a single layer. Roast the beans for 30-35 minutes until they are mostly dried out and beginning to blister.
- Heat 2 tablespoons of oil in a large nonstick pan. Add the onions and poblano peppers and cook for 4-5 minutes until soft. Add the garlic, chipotle peppers, and adobo sauce, and cook for another 2 minutes. Transfer to a large bowl with the cashews and cilantro.
- Add the black beans and feta to a food processor and blend until well combined (about 10-15 short pulses). The beans should be no larger than โ inch. Transfer to the onion/poblano mixture.
- Add the mayonnaise, ยฝ cup breadcrumbs, egg, salt, and black pepper to the onion/poblano mixture. Use your hands to form six patties (about ยฝ cup each) and place them on a parchment-lined sheet.
- Place the rehydrated chickpeas in a food processor and blend until fine, about 5 long pulses. Transfer to a shallow bowl and mix with ยฝ cup breadcrumbs.
- Whisk the eggs in a flat container. Dip each patty in the egg wash and gently press into the chickpea mixture. Make sure to apply only a thin layer of chickpeas (about 1/16 inch thick). Repeat for all patties.
- Heat 1 inch of oil to 350ยฐF. Fry two patties at a time for 4-5 minutes until golden brown. Transfer to a wire rack to drain excess oil.
- At this point, you can assemble the burgers. The way I like to do it is by toasting both buns, spreading chipotle sauce on the top and bottom buns, and then adding dill pickles, minced onions, cheese, and lettuce.
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