Chickpea-Encrusted Black Bean Burger
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.
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)
- ½ cup cilantro (or parsley leaves)
- ½ cup feta cheese
- 3 tablespoons mayonnaise
- 1 cup breadcrumbs (divided)
- 1 large egg
- 1 teaspoon coarse kosher salt
- ½ 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 350°F. 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 ⅓ inch. Transfer to the onion/poblano mixture.
- Add the mayonnaise, ½ cup breadcrumbs, egg, salt, and black pepper to the onion/poblano mixture. Use your hands to form six patties (about ½ 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 ½ 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 350°F. 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.
Nutrition
Calories: 654kcalCarbohydrates: 61gProtein: 21gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 68mgSodium: 1212mgPotassium: 565mgFiber: 8gSugar: 10gVitamin A: 413IUVitamin C: 29mgCalcium: 239mgIron: 6mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!