Edgy Veggie – Big Bad BBQ Black Bean Burgers

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com

Coborn's Blog: Edgy Veggie with Andrew
Andrew

This may be overstating it just a bit, but the almighty Burger is a canvas upon which we can paint a million masterpieces. It’s real glory isn’t  hidden within the patty itself, and it’s certainly not the bun. Look instead towards the creativity with which we pile on the fixin’s. That’s why we call them fixin’s. Because it’s broke without them.

Veggie burgers are a simple staple in my kitchen, but I make sure to never do it quite the same way twice. There’s an infinite array of condiment combinations to conquer. I think of the patty as an especially mighty and palatial throne for Cheese. There’s no place it sits more formidably, and even the plainest of yellow floppy cheese product appears noble and kingly when melted over the edge.

You’ve probably seen the growing variety of frozen patties in our stores from Morningstar, Boca and Garden Burger. There is another way, because it only takes a couple of minutes to make your own from scratch. Plus, the home-made variety are less expensive and you can really customize them.

This Black Bean patty recipe is a starting point. Don’t be afraid to bypass my recommendations for fixin’s and construct your own monument to flavor.

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
The better burger building blocks
Ingredients – Burger Patties

  • 1/2 medium yellow onion, chopped
  • 1 Tbsp. chopped garlic
  • 2 (15 oz.) cans Full Circle black beans, rinsed and drained
  • 2 Tbsp. fresh chopped parsley
  • 1 Egg
  • 1/2 Tbsp. cumin
  • 1/2 Cup bread crumbs
  • 1 tsp. chili powder
  • Salt and pepper to taste
  • 1 Tbsp. Olive Oil

Tools

  • Parchment or wax paper, cut into (4) 6″ squares.
  • Blender or food processor
The Fixin’s

  • Buns – big, fresh kaiser rolls
  • Mayo
  • Cheese – pepperjack or habanero jack
  • Tomato – fresh and ripe, sliced
  • Avocado – fresh and ripe
  • BBQ sauce – Famous Dave’s Devil’s Spit
  • Iceberg lettuce
  • Pickles – sliced, deli style
  • Pretentious olive on a self-important toothpick

Step 1: Heat it up.

Spray a large, flat pan with olive oil and heat to medium-low on the stovetop.

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
Blend your batch of burger mortar.

Step 2: Spin those beans. 

Place the onion and garlic in a food processor and pulse until they’re nice and fine. Add egg, parsley, cumin, chili powder, and half of the black beans. Pulse to thoroughly combine, taking care not overdo it.

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
Mix the blended portion of the mix with the rest of the ingredients.

Step 3: Mush! Mush!

In a large mixing bowl, transfer the blender contents. Add the remaining black beans and bread crumbs, then salt and pepper to taste. Mix and fold the ingredients together, but don’t go crazy. You want a good portion of the beans intact to give the patties structure.

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
Use the parchment paper to make burger flipping easy.

Step 4: Patty Time.

Lightly spray your parchment or wax paper with oil to prevent sticking. Place 1/4 of your mixture on each sheet and form it into patties. The sheets will make it easy to transfer your patties to the pre-heated pan, face-down. Cook about 6 minutes on each side, letting them brown and firm up. About a minute before the patties are done cooking, toast the buns in the pan.

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
Watch em’ sizzle.
Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
Ooooh… almost done!

Step 5: Fix it up!

Add the toppings. It’s your time to shine.

Freezing Options

The raw burgers are great to freeze, then throw on the grill.

Edgy Veggie - Big Bad BBQ Black Bean Burgers
Prep time: 
Cook time: 
Total time: 
 
These black beans burgers are a perfect staple for all your great summer grilling efforts. Use this as a base and experiment with different ingredients.
Ingredients
  • Ingredients
  • * ½ medium yellow onion, chopped
  • * 1 Tbsp. chopped garlic
  • * 2 (15 oz.) cans Full Circle black beans, rinsed and drained
  • * 2 Tbsp. fresh chopped parsley
  • * 1 Egg
  • * ½ Cup Bread crumbs
  • * ½ Tbsp. cumin
  • * 1 tsp. chili powder
  • * Salt and pepper to taste
  • * 1 Tbsp. Olive Oil
  • Gear
  • * Parchment or wax paper, cut into (4) 6" squares.
  • * Blender or food processor
  • The Fixin's
  • * Buns - big, fresh kaiser rolls
  • * Mayo
  • * Cheese - pepperjack or habanero jack
  • * Tomato - fresh and ripe, sliced
  • * Avocado - fresh and ripe
  • * BBQ sauce - Famous Dave's Devil's Spit
  • * Iceberg lettuce
  • * Pickles - sliced, deli style
  • * Pretentious olive on a self-important toothpick
Instructions
  1. Step 1: Heat it up. Spray a large, flat pan with olive oil and heat to medium-low on the stovetop.
  2. Step 2: Spin those beans. Place the onion and garlic in a food processor and pulse until they're nice and fine. Add egg, parsley, cumin, chili powder, and half of the black beans. Pulse to thoroughly combine, taking care not overdo it.
  3. Step 3: Mush! Mush! In a large mixing bowl, transfer the blender contents. Add the remaining black beans and bread crumbs, then salt and pepper to taste. Mix and fold the ingredients together, but don't go crazy. You want a good portion of the beans intact to give the patties structure.
  4. Step 4: Patty Time. Lightly spray your parchment or wax paper with oil to prevent sticking. Place ¼ of your mixture on each sheet and form it into patties. The sheets will make it easy to transfer your patties to the pre-heated pan, face-down. Cook about 6 minutes on each side, letting them brown and firm up.
  5. Step 5: Fix it up! Add the toppings. It's your time to shine.

-Andrew
Senior Web Designer
Coborn’s, Inc.

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Edgy Veggie with Andrew - www.cobornsblog.com

Creating Great Kabobs

Courtesy: FoodNetwork.com

Great Grilling Ideas

If you’re looking for something to spice up your next meal on the grill, go beyond burgers and embrace the kabob! Kabobs are a wonderful way to enjoy a variety of meats, seafood, vegetables and even fruits without a lot of effort. Kabobs are great for entertaining, too! Your guests can assemble their own kabobs, saving you some work during the party! Kabobs are also a great way to get kids involved in the kitchen – they can help pick out which pieces of meat and vegetables they want on their “stick.” Continue reading “Creating Great Kabobs”

Best Food for Grilling

Now that summer is upon us, I have my grilling supplies on full alert. Every dinner, in my opinion, should be eaten outside with food from the grill. And with a brand new grill on my porch, I’m ready to get started.

Vegetables are great on the grill, but there are a few stand-out veggies that have become staples at our house including asparagus, corn, eggplant, mushrooms, peppers, zucchini and onions. My best investment is a cheap little grill basket that I use on most days during the summer. Simply cut up your favorite vegetables (chunky cuts work better), coat with olive oil and spices, and place the basket directly on to your grill – stir often. Serve with chicken breasts or salmon (also from the grill).

Here is a festive and delicious recipe for your next dinner gathering on your patio:

Grilled Pork Chops with Grilled Red Potatoes and Vegetable Kebabs (serves 4):
Continue reading “Best Food for Grilling”