After going vegetarian toward the end of college I became well acquainted with black bean burgers. At most restaurants (at least in my hometown) that serve burgers, the only vegetarian option is a black bean burger.
I quickly found that I LOVE them (thankfully!). If I ever decide to join back up with the meat eaters, I will probably still be ordering black bean burgers from time to time. (Just for the record, I am currently a pescatarian, meaning the only meat I eat is seafood.)
1/3 white onion
4-5 garlic cloves
30 ounces cooked edamame
1/4 cup chopped fresh cilantro
2/3 cup bread crumbs
1/2 teaspoon red pepper flakes (more if you like the heat)
1/2 teaspoon salt
a generous sprinkle of pepper
- Step 1
A simple way to make bread crumbs is to leave bread out (like extra hamburger buns) the night before. Then in the morning pulse them in a food processor. If you forget to leave bread out, you could toast the bread in the oven and then blend it up. But I like the overnight version, because I’m lazy.
- Step 2
In a food processor, blend together 2/3 of the edamame, onion, garlic, cilantro, 1/2 of the bread crumbs, egg, red pepper flakes, salt and pepper until a thick paste forms. In a bowl combine this paste with the remaining edamame (give them a rough chop first) and bread crumbs. Fold together until just combined. With your (clean) hands form 5-6 patties. You can wrap these in plastic and freeze them or cook them immediately.
- Step 3
To cook, heat a little olive oil in a pan over medium heat. Lightly dredge the patty in flour. Cook in the oil until warmed through and crispy on both sides.