Deluxe Black Bean Burger


·         2 (15-ounce) cans black beans, drained and rinsed

·         2 shallots, minced

·         1 teaspoon red pepper flakes

·         1 teaspoon smoked paprika

·         1 teaspoon Worcestershire sauce

·         1 teaspoon hot sauce

·         1 teaspoon freshly chopped cilantro leaves

·         1 egg white, slightly beaten

·         3 tablespoons whole-wheat flour

·         1/2 tablespoon kosher salt

·         1 tablespoon cracked black pepper

·         3 tablespoons olive oil

·         Spinach

·         Sliced roasted red peppers, jarred

·         Sliced red onion

·         4 multi-grain rolls

·         Szechuan Tomato Dressing, recipe follows


In a large bowl, finely mash the black beans with a potato masher or your hands. Add the shallots, red pepper flakes, smoked paprika, Worcestershire, hot sauce, cilantro, egg white, flour, salt and pepper. Mix well with a wooden spoon. Form into 4 patties and arrange on a platter.

In a large sauté pan over medium-high heat, add the oil. Sear patties for 3 to 4 minutes on each side until they have a nice crust. Remove the patties to a paper towel lined platter. Assemble the sandwiches with a patty, some spinach, roasted red peppers and red onion on the multi-grain rolls. Top with a good drizzle of Szechuan Tomato Dressing and serve.

Szechuan Tomato Dressing:

·         1/4 cup Szechuan sauce

·         1/4 cup chopped sun-dried tomatoes

·         1 tablespoon freshly chopped cilantro leaves

·         1/4 cup olive oil

·         Salt and freshly ground black pepper

In a small bowl, add the Szechuan sauce, tomatoes and cilantro. Whisk in the olive oil and season with salt and pepper, to taste. Use as a dressing for the black bean sandwiches.

1 comment (Add your own)

1. Lee wrote:
HAH! I've had pork belly sitting in my frigde for a couple of days now and I've been trying to think of what to do with it. I thought to myself, Maybe I'll check on Evan's blog, I bet he's got some good pork belly recipes. And then I found this and it is exactly what I want to make. Thanks, dude!

Sat, April 28, 2012 @ 8:45 PM

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