Kelly Rossiter
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When I told my daughter I was reprising the Oscar series from last year, she instantly said you have to do a cheeseburger for Frost/Nixon. But after serving up homemade twinkies and fried onion bhaji earlier this week, I couldn't in all conscience make cheeseburgers. I went with the healthier (and cheaper) black bean burgers.
One of my family's favourite recipes is for chick pea burgers which I make a lot in the summer time, but I'd never made them with black beans before. This recipe was not only really easy to make, it only took about 10 minutes, so it's a great quick and healthy meal to make after work. I served it with my homemade Pickled Beets and topped it with cheddar cheese and my homemade Green and Red Pepper Relish. For a vegan burger, substitute the mayonnaise with a vegan alternative and skip the cheese.
As for the movie, Frost/Nixon is my favourite of the three nominated movies I've seen so far, but I'm pretty sure Slumdog Millionaire is going to win.
Beverage of choice: a bottle of Scotch
Black Bean Burgers
2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
¼ teaspoon cayenne
¼ cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
cheddar cheese, sliced
- Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outside is crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.
From Gourmet, February, 2009
Difficulty Level: Easy
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