Bob’s Burgers is genuinely one of my favorite shows on television right now. It’s got everything a good show needs- humor, wit, drama, love, puns and good food. Not being one for cartoon shows, I’m not even sure how I got into watching this but I am so grateful I did. The characters are endearing and Linda, the matriarch of the Belcher clan, loves wine as much as I do so I feel we are kindred spirits. The part I look forward to each episode is the ‘Bob’s Burger of the Day’ written on the chalkboard to amuse and delight. The title of this post was taken from season 3, though slightly altered, it fits very well into today’s recipe.
Black Bean Burgers are my jam. Ever since I discovered them I stay on the lookout for ‘THE BEST’ BBB around. So far, Schlafly’s Burger at the St. Louis Brewery was on top but after today, it’s the Skinny Taste Black Bean Burger Recipe. It’s the best not just because it’s so flavorful but because it’s also a breeze to make. It took me under 15 minutes to get it all together and in the freezer just in time for Lauren to pick me up for Happy Hour.
Take your can of black beans and drain the juice then pour into a bowl then set aside. Make sure they are dried well so they hold together better. Then mash into a paste until thick.
In your handy dandy food processor, blender or whatever device that works well, add your red bell pepper, cilantro, garlic, oats, egg, hot sauce ( I recommend Texas Pete), salt and a dash of freshly ground black pepper and pulse until well blended and mixed throughly. Fold the mixture into the black beans. Here is where things get messy. Take the mixture and form 4 patties and place onto parchment paper. If you find the mixture is too wet, like I did, add more oats. Freeze for two hours before cooking. I was skeptical about this but truly, these will fall apart and you’ll hate your life if you don’t. If you’re starved (for time) and can’t wait for 2 hours to go by in the freezer, put them in for at least 30-45 minutes so they solidify enough to handle.
Just cook in a non-stick skillet over medium heat with a light spray of oil. 7 minutes per side does the trick. Place the burgers on your buns and serve! I used Sandwich Skinnies that are low in calories and far easier to eat than a ready bun but to each your own! I gotta say though, these are pretty great. The sauce that makes these burgers really POP is super simple – Hellman’s Mayo & Chipotle Peppers in Adobo Sauce. This is a umami-blasted dream of a sauce and adds smokiness and a sweet heat to anything from chili to soups and sauces. Blending these two together creates a smoky aioli I sure can’t get enough of.
I paired it with a Tomato Panzanella Salad instead of fries. This turned out to be the perfect side adding some extra crunch and freshness to the dish. Combine the chopped onion and tomatoes, fresh basil, olive oil, salt and freshly cracked black pepper in a bowl. Sit this at room temperature for 20-25 minutes (make this first before the veggie burgers if you wish) as the juices from the tomatoes will create a dressing. I didn’t use a grill but rather my skillet to crisp the bread. Slicing a regular baguette, spraying it lightly with olive oil and placing it face down on medium high heat until golden. When it’s finished, mix it with a bit of garlic and set aside. When ready, mix the bread pieces in with the salad and you’re done!
For the Black Bean Burgers:
- 16 oz can black beans, rinsed and drained
- 1/2 red bell pepper, cut into 2 inch pieces
- 1/2 cup chopped scallions
- 3 tbsp chopped cilantro
- 3 cloves garlic, peeled
- 1 jumbo egg
- 1 tbsp cumin
- 1/4 to 1/2 tsp kosher salt
- 1 tsp hot sauce
- 1/2 cup quick oats (use gf oats for gluten free)
- 4 whole wheat 100 calorie buns or Skinny Buns or whatever you want
- 1 small hass avocado, sliced thin
Cross my heart, you’ll love these.
Ciao for now!