Build a Rainbow Burgers is what we called these at Poppy’s birthday party. Adorable little toddler size black bean sliders, with a rainbow of condiments to top them with. It’s actually not easy coming up with blue foods, and I am not sure that anyone actually used the blue cheese we set out, but at least I could rest well knowing blue was represented.
Veggie burgers are a main stay at our house, and while we have a freezer full of Sunshine BBQ burgers, having a recipe or two on hand is really a money saver. Veggie burgers are expensive! One of the things I like best about these black bean burgers is how well they freeze. I like to make a double batch and freeze half. I freeze them after they have been fully cooked. They reheat on a dry skillet in about 5 minutes per side, and you would never know they were any different than the dozens of burgers you already love, expect the price tag. If you cook the beans from scratch- (which I always do, and then freeze) you get 4 times the amount of food for the same price as a premium box of veggie burgers. You can’t beat that!
Saute the onions with a tablespoon of olive oil until they are tender. I do this because I don’t like the flavor of raw onions. I’m not super keen on the crunch either. I actually used to hate onions all together, my whole life actually. If there was a wayward onion in any dish, I will turn my nose up at it. During my pregnancy with Poppy I craved pico de gallo salsa like none other, and I did not seem to care that there were onions in there. Bizarre. Ever since, onions and I have made our peace. Add the garlic once the onions are cooked, then add the cumin and chipotle powder and stir well. Saute another minute more and remove to a large bowl to cool.
Once the mixture is cool, add the eggs and beat lightly with a fork. Stir in the panko. You can use bread crumbs too, I just happen to prefer panko so I had it on hand. Add the black beans and corn and mash with a potato masher until the mixture is chunky.
Place the mixture in the refrigerator for 5 minutes. Then portion out the burgers in any size you like. I used my cookie scoop to make the perfect slider size. Place the sliders on a plate or sheet pan and put it back in the fridge for 15 minutes.
Heat oil on a pan and fry the burgers about 4-5 minutes per side. You want it to look nice and done. Press them a little flat with your spatula as you cook.
If you made slider size burger, Trader Joe’s has very adorable slider buns. You can top these any way you like. They are great topped like a taco, with guacamole and salsa. We top them how we like our burgers, which is vasty different for every member of our family.
- 3 cups cooked black beans
- 1 yellow onion
- 4 cloves garlic
- 2 eggs
- 1 cup panko bread crumbs
- 1 cup corn
- 1 teaspoon cumin
- 2 teaspoons chipotle powder
- 1 teaspoon granulated garlic
- ½ teaspoon salt
- ¼ cup cilantro, chopped (optional)
- olive oil for cooking and frying
- dice the onion and mince the garlic
- saute the onion in a tablespoon of olive oil until tender
- add the garlic and saute another minute
- add the spices (not salt) and mix well, saute another minute
- remove to a large bowl to cool
- once the onions are cool add the bread crumbs and eggs and mix
- add the corn and black beans and mash with a potato masher until well mixed, but with some whole beans scattered throughout
- add ½ teaspoon salt and some fresh pepper, and cilantro if you are using it
- refrigerate the mixture for 5 minutes
- form burgers in any shape you like, I used my cookie scoop to make the perfect slider size
- put the sliders on a plate or sheet pan and refrigerate for 15 minutes
- heat a large griddle or pan and add olive oil 1 teaspoon at a time.
- cook the burgers about 5 minutes per side