My inspiration for this Mexican black bean burger came from my sister. I like how her burgers turn out moist and soft. She created a basic recipe for burgers that consists of a mixture of beans, brown rice and oatmeal. The bean choices vary, but the brown rice and oatmeal are always the same. She then adds different herbs and spices to her mixture depending on what she is craving or has on hand. The crucial step of her recipe is to refrigerate the mixture overnight to let oatmeal do its thing to soften up and expand. Then the following day she shapes her burgers and bakes them in the oven. She is vegan by the way, so her recipes never contain dairy or eggs and lately she has gone gluten free which means no wheat flour to bind the ingredients either.
My sister and I are getting together this weekend for our game night. Since she prefers homecooked meals to eating out and we both love Mexican flavors, I created a recipe for these vegan and gluten-free Mexican black bean burgers using her basic burger recipe. Just like me she never follows recipes, just eyeballs the ingredients and throws everything together.
I had some fresh corn cobs in the fridge and even though I had never made corn salsa, instead of Googling a recipe for it, I used my tomato salsa recipe and subbed fresh corns for tomatoes. Hence, my side dish was created yay!
To spend less time in the kitchen, I started cooking my black beans and brown rice simultaneously. The beans were cooked in my old pressure cooker and the rice was cooked in my good old reliable rice maker and that took only 20 minutes top, awesome! While the beans and rice were cooking, the corn kernels were scraped off the cobs and microwaved for 2 minutes, the spices and herbs were whisked together in a small bowl, and the oatmeal was microwaved with a cup of water for 2 minutes. So, everything was ready to go.
Once the beans were cooked, I strained them reserving the liquid for later use and then smashed them with a potato masher leaving some whole for texture. Now about the liquid from the bean, my sister sent me this article last week about aquafaba and why it is all over Pinterest. Apparently, the liquid from the cooked beans, known as aquafaba, can be used as a vegan alternative to dairy and eggs in everything from meringue to mayonnaise. So, save the liquid from your beans and use it in your mixture if it’s too dry.
All the ingredients were added to a large bowl. Now, this was the messy part. I used the liquid from the beans to wet my hands and grabbed a handful of the bean mixture and shaped it into a patty. I drizzled a large non-stick oven pan with olive oil and placed the patties in the pan.
I made enough burgers to last us both for few days. They baked in the 350 degrees oven for 20 minutes. I flipped them over and baked them for another 10 minutes. And the best part was… the drums please… they did not fall apart, hurray!
I was very pleased with my burgers. They turned out beautiful and tasted yummy. My sister loved the corn salsa so much that she got the recipe to make it at home.
Mexican Black Bean Burger
Prep time: 10 min
Cook time: 50 min
Ready in: 1 hour
Yields: 12 burgers
2 cups black beans
1 cup brown rice
½ cup old fashioned oatmeal
1 cup fresh corn kernels
¾ teaspoon salt
¼ teaspoon cayenne pepper
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
2 tablespoons chopped dry onion
2 teaspoons dried Mexican oregano
1 tablespoon hem protein powder
1 tablespoon almond meal flour
1 bunch fresh cilantro, about 2 loosely packed cups
- Cover beans with few inches of water and pressure cook until tender. Mash half of the beans.
- Cook rice with 1½ cups water in a small rice cooker.
- Mircowave oatmeal with 1 cup water for 2 minutes.
- Microwave corn for 2 minutes.
- Wisk all seasoning together.
- Coarsely chop cilantro.
- Mix all the ingredients together.
- Coat a non-stick oven pan with extra virgin olive oil. Form the mixture into patties and place them on the pan.
- Bake in a preheated 350 degrees oven for 40 minutes. Half way through cooking, gently flip them over.
- Serve with your favorite salsa or a side of salad.