Ok. Tonight was another night where I didn’t really use anything from this week’s share, though I did slice up some raw kohlrabi onto the burgers (genius!). I also shredded some sharp cheddar from last week’s share – yum! This is another favorite recipe, constantly in rotation. I got it from Mark Bittman’s How to Cook Everything Vegetarian and it really is the simplest bean burger recipe out there.
2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained
1 medium onion, quartered
1/2 cup rolled oats (preferably not instant)
1 tablespoon chili powder or spice mix of your choice
Salt and freshly ground black pepper
Bean-cooking liquid, stock, or other liquid (wine, cream, milk, water, ketchup, etc.) if necessary
Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed
1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg (I add jalapenos too) in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
3. Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.