In these hard times, it’s fair to say I’m cutting corners and clipping coupons every chance I get.
Have you thought about laying down the steak knife for a few meals a week? Trading meat for beans is a great way to keep more cash in the bank while still having a super satisfying dinner.
Black bean burgers are the perfect example of a bean for beef where you might not even notice the missing animal protein. Give it a try! See how $2 worth of canned black beans can save you from buying $8 worth of ground beef!
Black Bean Burgers
Gourmet February 2009
- 2 (14-ounce) cans black beans, rinsed and drained, divided
- 3 tablespoons mayonnaise
- 1/3 cup plain dry bread crumbs
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crumbled
- 1/4 teaspoon cayenne
- 1/4 cup finely chopped cilantro
- 3 tablespoons vegetable oil
- 4 soft hamburger buns
- Accompaniments: sour cream; salsa; lettuce
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.
