Jalapeno and Lime Black Bean Burgers

Maybe it’s summer, or maybe it’s the lurking, vanquished carnivore in me, but bunned foods are sounding mighty tasty these days. I’ve been on quite the veggie burger kick lately. Not only do they fulfill my need to apply condiments to anything that will sit still for long enough, but they are healthy and quick to prepare at home. They are also fun to sample out at restaurants, since no two are the same.

This past week I’ve been on a little promenade up the east coast, visiting my people. I realized that 3 out of the 6 nights I was away, I had veggie burgers. Mmm mmm.

The first stop was in NYC, at a vegetarian place called Counter that my meat-eating friends thoughtfully slected. The burger had great flavor, but the consistency was all wrong; something akin to clotted yogurt. I suspect it was too heavy on the mushrooms, with nothing to bind it all together. Next stop was in Brooklyn at a cute little place called Siggy’s. This burger was everything I had hoped for- great flavor and texture, and served on brioche--a nice twist. I rounded out the tour at Café Heaven in Provincetown. My last vacation dinner was a giant, oversized veggie burger, served with not one but two types of mustard!! Halleluja. And it was again served on brioche. Maybe the elf I take on vacation with me phoned ahead to notify the locals?

Today’s photo isn’t much to look at, but it was delish (oh god – out, out, damn Rachel Ray). I didn’t use any egg to bind it together, and it worked out fine. As long as you allow the mixture to sit in the fridge for a bit before forming the burgers, they will hold togther with no problem.

Jalapeno and Lime Black Bean Burgers

Ingredients:

2 c black beans, rinsed and drained
½-1 chopped jalapeno, deseeded
½ onion, roughly chopped
1-2 TB tomato paste

Juice of ½- 1 lime
Salt and pepper to taste
Handful of Italian flat leaf parsley, chopped
½- 1 c panko crumbs

1TB vegetable oil

Preparation:

To a food processor bowl, add beans, jalapeno, onion, tomato paste, lime juice and parsley. Process until mixture is a thick paste, with some chunks of bean remaining. Spoon into another bowl. Season to taste. Fold panko crumbs into mixture. Refridgerate mixture for about an hour.

Form bean mixture into patties. Meanwhile, in skillet, heat vegetable oil over medium heat. Place patties in skillet. In order to ensure a crust on the patties, do not move them once they are placed in skillet, except to flip. Cook patties for about 4 minutes on each side over medium heat. Flip carefully, using a fork. Serve on a toasted bun with lettuce, tomato and onion and your favorite condiment. Serves 4-5.