Let’s be real for a minute. We all know that beefy burgers are bad for us, right? Even if you’re like me and you don’t particularly like 98% of the burgers out there (the rosemary burger at the Bear Tooth Grill in Anchorage is the lone exception, in case you were wondering. And while we’re on the topic of the Bear Tooth, that burger is served with scrumptious garlic-cilantro fries – utterly unfair. Again, I don’t particularly like the fries at 98% of restaurants, but the Bear Tooth is the one place I will get them. Holy digression, Batman!) it doesn’t change the fact that sometimes you just want to eat something that you can hold like a burger, like a sandwich piled so high you have to unhinge your jaw just to shove it in. Ahi burgers are a great way to fill this niche, but what if you live in, ahem, a desert and have spotty access to good seafood?
A lot of people turn to garden-burgers, and they are… oh, how do I put this delicately?… absolute rubbish. I once heard a Brit say that the idea repulsed him, since they call their lawns gardens over there, and he imagined it being full of yard clippings. Really, I don’t think he was far off the mark.
So, because of those disgusting facsimiles of real food, vegetarian burgers get a bad rap that they truly don’t deserve. Done right, they’re substantial and full of flavor. No, they don’t taste like beef, but they’re not supposed to, and in my opinion, they’re much more delicious than all but 2% of the cow burgers out there. They’re far more healthy and honestly I think they’re even heartier and more filling.
You may be thinking “Sure, Stacey, it’s obvious that a tree-hugger like yourself would love these, but what about people who really enjoy meat?” I’ll bring in Exhibit A, The Hubs, one who is much happier than me to eat beef. He actually requests these on a regular basis, so, to borrow an awesome phrase from Heather, they get the stamp of Manproval!
Of course, in a recipe like this ingredients matter. I can’t stress enough how much better these are when used with heirloom beans that I know to be less than a year old, as opposed to the five-to-ten years-old beans that you’ll find in on supermarket shelves. As usual, I have been gaga over the results I’ve gotten with Rancho Gordo midnight black beans, but you will still get good results with supermarket beans – you will just need to cook them longer and use more aromatics and spices to flavor them. Canned beans will work just fine too if you want to make these on short notice.
I think that the only thing that could really make these black bean burgers even better is a good homemade whole-wheat burger bun. I have yet to branch out into those but I shall soon! These were photographed on bagels that had been baked that day. Unconventional, yes, but who am I to say no to using whatever fresh homemade bread I have on hand as an alternative to store-bought buns?
So pull out your stores of black beans and get a-soakin’. Treat yourself to a real black bean burger and revel in the fact that you can finally have a burger that tastes great and is actually good for you!
Click for the recipe →