spicy black bean zucchini burgers!

All I have wanted all week is a great black bean burger. I finally had time (While catching up on Shameless, of course) to start what I thought was going to be a test batch, but ended up being awesome. YAY! I love when that happens.

Now, these are of course, ugly. Ideally I would have wanted to make a more patty shaped burger, but I decided that in order to that, my mix would have to be too dry, and I don’t like dry foods. So I opted for a more “drop biscuit” approach to these patties, and then I served them with chipotle sour cream, homemade quick guac and some pickled jalapenos.

Makes – 10 patties (or 40 bite size for apps!)

Nutrition – yes ma’am! Lots of wonderful proteins and veggies

What to gather –

3 15-16 ounce cans of black beans (I like Trader Joe’s Cuban style with onions) drained.
1 cup of oats
1 cup of whole wheat flour
1 small zucchini, diced roughly
1 poblano pepper, diced roughly
3/4 bunch scallions, roughly chopped
2 eggs
4-5 cloves garlic, chopped roughly
1 1/2 tsp cumin
3/4 bunch cilantro
good quality olive oil (or oil of choice. I would have used safflower but it had gone rancid)
fresh ground S&P
3 Tablespoons hot sauce. I like things really hot, so I used one of my favorite hot sauce brands –
Heartbreaking Dawns Trinidad Scorpion Sauce SO GOOD.

Optional Toppings –

Oaxaca cheese

Chipotle Sour Cream
1 TB powdered chipotle peppers to 1 cup reduced fat sour cream, stir

Avocado Topping
1 avocado, pitted and gutted in to a bowl
1 1/2 TB lime juice
1/4 bunch cilantro, roughly chopped
fresh ground S&P to taste
(Smush everything together in a bowl)

Pickled Jalapeños, minced

Where to begin –

Heat some oil in a skillet to medium heat and add garlic and let cook for a couple minutes, then add zucchini, scallions and peppers and cook for about 5 minutes, or until they are just starting to get soft. Season with salt, pepper, cumin, and hot sauce.

Chuck everything in to a food processor with the cilantro and pulse.

The add in the eggs and oats and pulse a couple more times.

In a large bowl, mash your drained black beans and dump in the mix from the food processor. Add a cup of whole wheat flour and mix well. Evidently I got really excited about life at this point, because I didn’t take a picture of the finished mix. It was ugly, you get the idea.

Now, I went ahead and shaped 6 patties roughly and baked them at 375 for 10 minutes just to get them solid and then stacked them in wax paper and put them in the freezer for nights I come home starving and don’t have time to cook. I will be able to take them out and warm them in a skillet for a couple minutes on each side, and have a nice healthy dinner.

But for now, I am feeling less healthy, and have decided to fry the remaining 4 of these bitches in a little bit of oil in a skillet.

How yummy does that look!?

Clearly at this point you can do whatever you want with the thing. You can get a bun and stack some avocado slices and pickled onions, you can do salsa, chipotle mayo, whatever you like. At this moment, I put some Oaxaca cheese on top to melt in the skillet, and topped with chipotle sour cream, quickie guac, and some pickled jalapenos i made in the fall with my final garden harvest. It was absolutely divine, and satisfied my super specific craving. And oh yeah, it was spicy as hell. Yes!

One thought on “spicy black bean zucchini burgers!

  1. The colorful layers of this dish make it very appealing. The burger looks a little crunchy & delicious!

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