Joy Crump’s Black Bean Burger Recipe
It’s a recipe that took her almost two years to complete!
Yield: 8 burgers
3 (8 oz.) cans black beans, drained and rinsed; divided.
Small bunch fresh cilantro, stems and leaves included
1/2 bell pepper, cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
2 cups rice, cooked and cooled
3 eggs, lightly beaten
1 Tablespoon ancho powder (or any mild chili powder)
1 Tablespoon garlic powder
1 teaspoon salt
3/4 cup bread crumbs
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a food processor, pulse 1/2 the black beans, all of the cilantro, bell pepper, and onion until the mixture begins to break down. Note: this shouldn’t be a smooth puree. You should still see whole beans, larger chunks of veggies and even some whole cilantro leaves in the mix. This will add to the burger’s finished texture. Remove the blended bean mix from the processor and transfer to a large bowl. Add the remaining beans, the rice, eggs, ancho powder, garlic powder, salt, and breadcrumbs. Mix thoroughly with a spoon until all the ingredients are incorporated.
Spray the lined baking sheet with cooking spray. Form the mix into eight burgers of equal size, ideally using a 4-inch ring mold. You can also form the burgers with your hands; roughly 3/4 cup mix per burger. Place the formed burgers on the prepared baking sheet 1 inch apart. Bake at 350 degrees F for 16-20 minutes or until nicely browned. Burgers will be slightly firm to the touch. They will continue to solidify as they cool.
Remove from the oven and allow to cool for at least 5 minutes before removing from pan and serving.