So I don’t think any bean burgers are ever very attractive in picture form or in real life for that matter. But they can be very tasty. I’ve made bean burgers with garbanzo beans before but this time I had some lentils hanging around and I wanted to save my garbanzo beans for the hummus that I made for friends tonight (recipe yet to come). Lentil burgers are super easy and I’ve found that the food processor works the best for mashing all the ingredients together. I’ve finally been able to open my food processor that was given to me as a wedding gift since we now have more pantry and cabinent space in our condo. Since I’ve taken it out of the box, I’ve definitely been putting it to use and bean burgers are a good recipe for it. There is something about how the food processor can mash beans with ease that no other appliance can. Feel free to use any kind of beans that you have in the house – garbanzo for a golden brown burger, black beans for a dark richer burger, and lentils provide a slightly grainy texture. As you can see, I served the lentil burger on a bed of greens with a light dressing.
The Simplest Bean Burger
Adapted from Mark Bittman’s How To Cook Everything Vegetarian
2 cups of well cooked white, black, or red beans or chick peas or lentils (or one 14 ounce can, well drained)
1 medium onion
1 clove of garlic
1/2 cup rolled oats (preferably not instant)
1 tablespoon of chili powder or spice mix of your own choice
salt and freshly ground pepper
1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in the food processor and pulse until chunky but not pureed. Add liquid (stock, water, bean-cooking liquid, etc) if necessary. Try to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
2. With wet hands, shape into whatever size patties you want and let rest again for a few minutes if time allows. (You can make the bean mixture and even shape the burgers up to a day in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking. Film the bottom of a nonstick cooking pan with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 mins, turn carefully and cook on the other side until firm and browned.
3. Serve on plates with any accompaniments, on top of a salad, or on a bun with the usual burger fixings. Or cool and refrigerate or freeze for later use.