Hi. It’s been awhile, huh? Almost a month! Which is like… a long time, in blog-years. Man. I have no good excuse. I went to the BlogHer Food conference in Miami last month and got really overwhelmed – sponsors! ads! video! networking! social media! – so instead of trying to catch up on all of the things I’m not doing here, I decided to stop writing altogether. A successful conference, no? (To be fair, it was a fun conference, I’m just a spaz.)
Anyway, I’m back and ready to talk about burgers. I’ve made a lot of burgers since Memorial Day (as one should, I think). I’ve done classic hamburgers, caprese turkey burgers, (recipe coming in my forthcoming book! More on that soon…), lamb burgers and these roasted black bean burgers, which definitely hold their own in the category.
These are my first go at homemade veggie burgers — I wanted to try my hand at making them because, though I’m definitely a meat eater (ahem, lamb burgers), lately I’ve been slanting towards a more veggie-centric diet in general, and sometimes I’m just not in the mood for meat (and lambs worldwide rejoice).
Veggie burgers can be lackluster (at best), and I was worried about turning up a mushy, ambiguously-flavored patty, but Kenji at Serious Eats helped put my fears behind me. Roasting canned black beans (rinsed and drained, first) eliminates the mush-factor and intensifies the flavor of the burger, and adding sautéed onions, garlic, and poblanos, plus some chopped chipotle in adobo and a handful of roasted cashews, really brings the whole thing to another level.
The resulting burger is deep and smoky, with a firm, slightly crumbly texture once cooked. You won’t miss the meat. Pile it on a bun with all your favorite fixings, or eat it over a bowl of dressed greens with some rice or quinoa mixed in.
Happy (burger-time) summer!