This was my first attempt at black bean burgers, and I was pleasantly surprised. I had seen a few recipes with reviews saying that their burgers fell apart while they were cooking them, or that they lacked flavor and texture. These held together very well, but I did make sure that I was extra gentle with them. They certainly didn’t lack flavor either. I even got a thumbs up from the man of the house, who usually frowns at anything that resembles healthy and isn’t smothered in butter and bacon.
19.75 oz black beans, drained, rinse and dried well
1/2 large onion, cut into wedges
3 cloves garlic, peeled
1 chipotle in adobo (if you can’t handle a little kick, use half of a chipotle. You can also eliminate it all together if the kids are eating)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon adobo sauce from chipotles
1 cup tortilla chip or bread crumbs (I ran tortilla chips through the food processor until they were a bread crumb-like texture)
Preheat grill to medium-high heat. Add beans, onion, garlic, and chipotle to food processor. Pulse until mixture is thick and pasty. In a medium mixing bowl, mix eggs, chili powder, cumin, and adobo. Work in bean mixture, then work in the tortilla crumbs. Form mixture into four patties. Lightly oil grill. Cook patties approximately 8 minutes per side, being VERY gentle when flipping. *DO NOT PRESS ON PATTIES WITH SPATULA WHILE COOKING, OR YOUR BURGERS WILL BREAK!* These are great topped with fresh slices of avocado and a little ketchup.
Two large sweet potatoes, peeled and cut into 1/2 inch fries
About 1 tablespoon olive oil
kosher salt to taste (I used about 1 1/2 teaspoons)
1 tablespoon packed brown sugar
1 teaspoon garlic powder
red cayenne pepper to taste (I used about three pinches)
Toss fries with olive oil. Sprinkle with remaining ingredients and toss. Place on OILED grill about an inch apart. Cook about ten minutes, turning once, and char to your liking. Serve hot, and plan on sharing.