By Jessica Roy Whenever we walk over to one of my favorite restaurants in the neighborhood, it's pretty much guaranteed that I'm going to order their black bean burger with grilled avocado. Rather than a thin dried out dusty patty, this thing has some weight to it, with a slight crispy exterior, and is all around tender and flavorful.
Well, this past weekend was no exception, but this time I decided I wanted to try to recreate my own version of the recipe and share it with you, fine YPC readers, so that you too may enjoy the black bean burger deliciousness.
There are a few important steps to take to ensure that a meatless burger actually resembles a burger. The ingredients must be void of as much moisture as possible, packed with flavor, and then held together with binder ingredients. The burgers will go through a pre-cook to set them into their burger shape, and then if you want to add that flame grilled taste and texture, finish them for a few minutes on each side on the grill. One ingredient that we are using in this recipe, might seem a little odd -- flax seed meal (ground flax seeds). They have a slightly meaty texture when moist, offer a huge nutritional boost containing omega 3 fatty acids and tons of fiber, as well as helping to bind the burgers while cooking. A final point to call attention to, is that the burgers must have about an hour of rest time in the fridge to allow all of the ingredients to set /firm up prior to cooking. This helps them to retain their shape.
Black bean guacamole burgers
Makes 6 burgers
6 large button mushrooms, cleaned and diced
1 yellow onion, diced
29-ounce can black beans, rinsed, drained and patted dry
2 cloves garlic, minced
1 large egg
2 Tbsp. flax seed meal
1/2 tsp. ground mustard powder
1/2 tsp. onion powder
1/2 tsp. fine salt
1/4 tsp. fine ground black pepper
Additional salt and pepper as desired
Guacamole (recipe below)
Hamburger buns or rolls
Preheat the oven to 400 degrees F. Arrange the diced mushroom and onion onto a baking sheet lined with parchment paper. Season with a pinch of salt and pepper, and bake for 15 minutes. Remove pan from oven, and allow to cool to room temperature.
Add the cooked mushrooms and onion along with the drained black beans and minced garlic to the bowl of a food processor. Pulse until all ingredients are combined and start to form a rough puree. Transfer the mixture to a large mixing bowl.
Add the egg, flax seed meal, spices, 1/2 tsp. salt and 1/4 tsp pepper to the bean mixture, and stir until all ingredients are fully combined.
Divide the mixture into 6 even portions, and shape into 1-inch thick patties. Place the patties on a baking sheet lined with a silicone baking mat or parchment paper. Cover the tray with plastic wrap, and place into the fridge to set for 1 hour.
Preheat the oven to 375 degrees F. After an hour, remove the tray from the fridge and bake uncovered for 30 minutes.
Optional: If desired, finish cooking the burgers on a well seasoned grill over medium flame for 2-3 minutes on each side.
Sandwich between toasted burger buns, and top with guacamole and sliced tomatoes prior to serving.
2 ripe avocadoes
1 clove garlic, grated or pasted
1 jalapeño, seeded & minced
juice of 1 lime
1 tsp. sriracha
salt to taste
In a medium-sized bowl, toss together the garlic, jalapeño, lime juice, and 1/2 tsp. salt. Allow to sit for 10 minutes for flavors to meld.
Cut the avocadoes in half, and remove the pit. Scoop out the insides and place into bowl with the other ingredients. Add sriracha. Mash with a fork and stir to combine all ingredients. Taste and season with additional salt as desired.
Jessica Roy is a specialty chef and caterer, food writer and chef instructor, and owner of Shiso Kitchen in Somerville, where she teaches classes. Follow her at http://blogs.lowellsun.com/yourpersonalchef.