Bean Burgers part II

Here's another great idea that I saw on a clip from The Chew. I often make black bean burgers but had never tried cooking down the beans with some onions. It worked really well, added great flavor, and required about half the bread crumbs (read: filler). This might be my new go-to recipe for black bean burgers. Also, apparently a 12-year-old wrote the recipe. I'll copy it here from the ABC website and add my own notes in italics:


Black Bean Burger 

1 can (15 ounce) Black Beans (Drained and Rinsed) 
1/2 Onion (Peeled and Chopped) 
2 Cloves Garlic (Peeled and Minced) 
2 tablespoons Olive Oil
1 teaspoon Chili Powder
1/3 cup Cilantro, optional
Pinch Salt & Freshly Ground Black Pepper

1/2 cup Whole Wheat Bread Crumbs 
2 Eggs Whites or 1 whole egg
5 Whole Wheat Buns 

• In a small sauté pan, warm the Olive Oil. Add the Onions and Garlic and cook for 3 minutes, or until the Onion is soft. Add the Beans, Chili Powder, Salt and Pepper, and Cilantro. Let cool for 5 minutes, then place in a food processor or mash thoroughly with a potato masher. Pulse about 5 times, or until coarsely chopped. Pour into a bowl and add the Bread Crumbs and Egg Whites and combine thoroughly. Let sit in the refrigerator for 30 minutes. (I skipped the last step and was just fine.)
• Preheat the grill. Shape the burger mix into 5 patties and grill on grill topper/basket until cooked through and crispy on each side, about 5 minutes per side. Alternatively, put a small amount of oil in a frying pan and heat over medium-high heat. Cook about 4-5 minutes on each side.
• Serve as you would any other burger. They recommend an avocado spread. I'd go Monterey Jack cheese, caramelized onions and peppers, fresh tomato, lettuce, and avocado.

Rosemary