Ever since I was in Chicago and I had a black bean burger at Au Bon Pain, I have really wanted to try to make them at home. I looked for a recipe, but I couldn't find any that I really wanted to try, until I saw that Kristen at The Kitchen Sink made black bean burgers. This recipe is so simple and the burgers are really good. I think that I flipped my burgers too early, so I would recommend that you wait at least a couple minutes until you flip them.
Yield: 4 burgers
2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons plain yogurt
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
generous pinch of salt
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
Accompaniments: sliced avocado, romaine, salsa, sliced sharp cheddar
Pulse 1 can beans in a food processor with yogurt, bread crumbs, cumin, oregano, cayenne, paprika and salt until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Add as much juice from the lime as needed to create a mixture that holds together well (you likely won’t need the entire lime; slice the leftover lime into wedges and serve with the burgers). Form mixture into 4 patties.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers (alternatively, heat a grill pan and brush it with the oil). Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns, along with the accompaniments.
Source: The Kitchen Sink