Black Bean Burgers with Pickled Onions
Hola Vianney here from Sweet Life stopping by to share a wonderful recipe for Friday night in or 4th of July weekend — black bean burgers!
This burger was inspired by a burger I had last summer at a friend’s house. She invited us over for a weekend BBQ. Her husband was in charge of the grill. He was grilling up ribs, chicken and black bean burgers. One bite of his black bean burger and I was hooked. I asked, begged for the recipe and made them the following evening. Delicious. I have been making black bean burgers ever since. I always follow his recipe, but I like to try adding new spices to the black bean base or find new ways to top them.
My new personal twist is adding poblanos to the black bean mixture along with cumin and oregano, plus serving them with a generous amount of pickled red onions. Have you tried pickled red onions? They are amazing and super easy to make. They make a wonderful garnish for tacos, nachos and burgers. I recently shared the recipe for pickled red onions on my blog Sweet Life, so head over to my recipe to find out how to whip them up. If I were you I’d make a double batch to enjoy with your meals all week.
I like to serve these burgers when my husband and I decide to stay in on a Friday night to watch movies. I make minis, place them on a platter with various topping and pair them with Kendall-Jackson Vintner’s Reserve Pinot Gris. The bright flavors of Kendall-Jackson Vintner’s Reserve pair beautifully with the cumin and oregano in these burgers. Enjoy them on when you decide to stay in, veg on the couch and watch movies or grill them all summer long.
If made into regular size patties this recipe should yield four patties. Made into minis this recipe yields 10-14 patties depending on thickness. Once cooked, store any leftover in the freezer for busy weeknight meals.
- Olive oil
- 1 small onion, diced
- 1 poblano pepper, stem and seeds removed, diced
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ¼ teaspoon oregano
- 2 (14oz) cans black beans, drained and rinsed
- 2 eggs
- 2 cups fresh breadcrumbs
- 1½ teaspoons coarse salt
- ½ teaspoon freshly ground pepper
- Heat one tablespoon olive oil in a non stick skillet over medium heat. Add onion, poblano pepper and garlic. Cook until soft and onions are translucent, stirring, about 8 minutes. Add cumin, oregano and cook additional 1 minute. Remove from heat, allow to cool. In a food processor, combine onion-poblano mixture, black beans, eggs, salt and pepper; process until smooth. Place mixture in a bowl and stir in breadcrumbs until mixture comes together. Return pan to medium heat and add two tablespoons olive oil. With damp hands shape bean mixture into mini patties and place into skillet, carefully flatten patty with back of spoon and cook until golden brown, 1 to 3 minutes per side. Place patties on baking sheet, top with cheese and keep warm in an oven heated to 250 degrees. Repeat process with remaining bean mixture, adding oil as needed. Serve immediately topped with pickled onions.