Entrées Recipes

Cowgirl Bean Burger w/Grilled Poblanos & Baked Onion Rings

I have experimented with the ubiquitous Bean Burger and have found success in a base recipe. We wanted something that resembled the ingredients, was nicely browned, moist, held together when cooked, al dente and of course flavorful. I started out with Mark Bittman’s “The Simplest Bean Burger” and adapted a few times until we had a solid base recipe. The recipe below is topped with smokey poblano peppers and served with baked onion rings made from sweet vidalias coated in a crunchy whole wheat panko breadcrumb.

<— White Bean Burger with Spinach & Parmesan on homemade Focaccia.



Blackbean Burger with Poblanos & Onion Rings


CowgirlBean Burger w/Grilled Poblanos & Baked Onion Rings
Recipe Type: Entree
Author: CowgirlBeans
Serves: 4
Bittman’s recipe has you combine all in the food processor but we found these too much like a bean dip. They fell apart, we couldn’t see the ingredients and when bitten into they felt like hummus. I decided the best way was to do it by hand. If you don’t want to spend the extra time finely mincing the onion, garlic and carrot then feel free to use the food processor for everything until you get to the beans.
  • 2 cups cooked beans or a 14-oz can drained (we love black bean or cannellini bean but any will be good)
  • 1 onion, minced
  • 2 garlic cloves minced/pressed
  • carrots minced about 1/3 cup
  • 1/2 cup rolled oats
  • 1 tablespoon spice mix (we like Mexican with cumin, oregano, cocoa powder, dried chilies, red pepper flakes, smoked paprika,onion powder or try 2 tsp. Worcestershire sauce, 1 tbl chili powder)
  • Salt and freshly ground black pepper
  • Leftover water from cooking beans and/or ketchup if needed for moisture
  • Grilled Poblanos
  • Cheese, Munster, Pepperjack, Cheddar etc.
  • Toasted bread of choice: Buns, Focaccia etc.
  • Onion Rings
  • 2-3 Large onions, sliced into 1/2 inch circles
  • 1/2 cup Flour (whole wheat)
  • 3/4 cup Breadcrumbs and Whole Wheat Panko crumbs
  • 1/3 cup Egg whites or Milk (Almond)
  • Salt & Pepper
  1. Add all ingredients to a bowl and use a fork or a large wooden spoon to stir around and smoosh.
  2. If you need to, add a bit of the bean cooking water or ketchup to moisten. You don’t want them too wet; no extra liquid should be in the bottom of the bowl, all the ingredients should be sticking together easily.
  3. Let it rest for 5 minutes then shape into patties (this makes approximately 4).
  4. Let these rest for at least 10 minutes or up to a day (covered in the fridge).
  5. Spray the bottom of your medium heated pan (we used our Calphalon stainless).
  6. If you haven’t cooked your peppers yet, slice them thinly and cook in pan before adding your burgers.
  7. Add your burgers, cook about 5 minutes or until the bottom is nicely browned, flip and cook another 3 minutes, adding cheese and poblano peppers if desired the last 2 minutes.
Onions Rings
  1. Preheat oven to 450 degrees and make a breading station: a dish with flour and S&P, one with eggwhites or milk and one with breadcrumbs.
  2. Roll onions in flour, then dredge in egg whites, then dipped and covered in breadcrumbs.
  3. Place on a cookie sheet or broiler pan sprayed with oil.
  4. Spray tops with more oil.
  5. Bake for about 10 minutes, flip and cook another 10 minutes or until browned and crispy!

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