Isn’t that a beautiful sight? I drove down by the beach while I was out running errands and the winter snow fencing is down. Here that is a sure sign summer is coming! Already the nights are getting longer – because we live so close to the Central Time Zone but are still in the Eastern Time Zone the sun will set at almost 9:45 pm on the first days of summer. I LOVE it! The weather is slowly getting warmer. Summer is coming!
With summer on its way I am trying to be a bit healthier about feeding my family but they still love their pasta and bread! So, I decided to try a non-meat burger. I was skeptical my family would like it. They are a very meat and potatoes (or pasta) kind of bunch but are up for trying just about anything.
Honestly, I almost gave up on this meal and threw hot dogs on the grill. We all have these days. I was tired and it seemed to difficult to make the burgers (I did change the sweet potato fries to bagged frozen fries). But, I remember I chose these meals because they were fairly simple to make in the first place. In the end I pushed through and they really were not that difficult to make. I was glad I made them because I found something else I really like. I can make extra of these and freeze them when I am making dinner to have on hand instead of the expensive frozen ones!
These have eggs in them so they are not vegan or vegetarian (although some eat eggs) but for most of my family they were really good. The aioli sauce was what put the burgers over the top. Next time I need to make quite a bit more of the sauce. The kids were dipping their French fries in it too.
My son was the only one who really didn’t care for the burgers and said it was purely a texture issue for him. They were a bit creamy and not the texture he wanted. Everyone liked the flavor and maybe I don’t need to mash the black beans as much for his next time.
Black Bean Burgers with Garlic & Black Cracked Pepper Aioli
- 2 (16 oz) can black beans, rinsed, drained and dried
- 1 1/3 cups bread crumbs
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 large red pepper, seeded
- 1 small onion, halved
- 2 large garlic cloves, peeled
- 2 eggs
- salt and pepper to taste
- 1 cup mayonnaise
- 3 cloves garlic, minced finely
- 1-2 tablespoons black cracked pepper, to taste
- dash of salt
- a splash of lemon juice, if desired
- Hamburger rolls for serving, if desired
- If making the sauce – add mayonnaise, garlic, salt, and pepper to bowl. Stir well. Cover and place in refrigerator while making the black bean burgers.
- In a large bowl place dried black beans. Using a fork or potato masher crush beans into a paste. Leave a few beans partially smashed for texture.
- Add cumin, chili powder and bread crumbs to bowl.
- In a food processor combine red pepper, onion, and garlic until a fine mash. Have a strainer with paper towels in the bottom ready to dump the mash into. You will want to squeeze out all the liquid you can from the vegetables so that your patties will stick together. Once liquid has been squeezed out add to bowl.
- Add eggs, salt, and pepper to bowl and mix with your hands until well blended.
- Form 8 patties. Cook on a well oiled grill for 4-6 minutes per side or on a stove top in a skillet until warmed through on each side.
- Toast hamburger rolls in a warmed oven. Remove aioli from refrigerator. Taste and adjust spices as necessary – adding a splash of lemon juice if desired.
- Remove from heat and serve on a toasted hamburger roll with aioli if desired.