Today’s recipe is directed toward anyone looking for something different for tomorrow’s cook-out.
And, more specifically, for all the vegetarians in our midst and those who cook for them. We have two on a branch in our family tree and I’ll bet you do, too, or know someone who enjoys that eating style.
The frozen commercial products are excellent when it comes to the bean burger, my subject du jour. But I thought I would try my hand at one from scratch.
I twisted and twirled a recipe from the Pioneer Woman into the one below. I easily make them ahead, wrap them individually in plastic wrap and place in the freezer on a flat surface.
After they have frozen solid, I store them in a freezer bag until ready to cook. Same as if you had store-bought on hand.
I don’t remember if the prairie gal said it or I made a note of it on my own, but you can use pinto or Great Northern beans instead of black.
I also drain the black beans, but don’t rinse. Although rinsing helps remove some of the sodium concerns, I feel a little of the moisture that still clings contributes to flavor.
These burgers have passed the lips of many a carnivore to great reviews. I pan-fry in a little olive oil and unsalted butter until well-cooked because there is raw egg to be considered.
One note about the burger. They are soft when cooked fresh and from frozen, so it’s easier to control any crumbling if the frying of the patty is in a skillet or on a flattop, non-grated grill.
Butter and toast your favorite sandwich bun for the burger and add your particular sauces and toppings. Bet you won’t miss the meat.
Happy Fourth of July!