What's for Dinner: Black Bean Burgers with Pico de Gallo


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Black Bean Burgers with Pico de Gallo

PG tested

What do you get when you combine black beans, edamame and spices? A quick and easy veggie burger that's a tasty (and healthy) alternative to traditional hamburgers. Spiced up with chili powder, garlic and paprika, this dish is definitely not for those with timid taste buds. But if you like your food hot, it's addictive.

In anticipation of Reyna Foods' second annual Pepper Farm Festival Saturday, which will feature fresh Hatch chiles from New Mexico, I used Hatch red chile powder from the Strip District market. Mmm, spicy!

  • 1/4 cup olive oil, divided

  • 1/2 small red onion, finely chopped

  • 1 large carrot, diced

  • 3 cloves garlic

  • 1 tablespoon chili powder

  • 1/2 teaspoon smoked paprika (I used a bit more)

  • Kosher salt and freshly ground black pepper

  • 2 14-ounce cans black beans, drained and rinsed

  • 3/4 cup frozen shelled edamame, thawed

  • 1 large egg, beaten

  • 4 soft whole-wheat hamburger buns, toasted

  • Sour cream for topping

  • Pico de Gallo (recipe follows)

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. When oil is hot, add onion and carrot and cook until softened, about 4 minutes. Stir in garlic, chili powder and paprika and continue cooking for 1 minute more. Season mixture with a big pinch of salt and pepper. Toss in black beans and edamame and give it all a good stir. Remove the bean mixture from heat and scrape it into a bowl; let cool to room temperature.

Transfer bean mixture to food processor and give it a good pulse. (It should be chunky.) Stir in egg and season lightly with salt and pepper. Press mixture into 4 patties.

Wipe skillet clean then heat the remaining 2 tablespoons oil in it over medium heat. Once hot, add patties, reduce heat to medium and cook for about 5 minutes on each side, just until brown and crispy. Place burgers on the toasted bun and top with sour cream and Pico de Gallo.

Makes 4 burgers.

-- "Jamie Deen's Good Food" by Jamie Deen (Kyle, Sept. 2013, $29.95)



Pico de Gallo

  • 6 plum tomatoes, diced

  • 1 clove garlic, minced

  • 1 small jalapeno, seeded and finely diced

  • 1/2 small red onion, finely diced

  • 1 1/2 teaspoons olive oil

  • Zest and juice of 1 lime

  • Kosher salt

Combine all ingredients in a mixing bowl and season with 2 big pinches of salt. Let sit at room temperature for about 20 minutes to get the flavors to marry before serving.

Makes 2 1/2 cups.

recipes - whatsfordinner

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.


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