Summer in April: Bittman’s Black Bean Burgers and Oven Fries

In his forthcoming diet/cookbook, Vegan Before 6 (VB6), Mark Bittman has a recipe for bean burgers that far outshines the recipes for bean burgers in his cookbook How to Cook Everything Vegetarian. These are positively loaded with yumminess and flavor.

He lets you choose your beans. I went with 2 cans of black beans. And you’ll need a small onion, roughly chopped; 1 tbs of chopped garlic; 1/2 cup rolled oats; 1 1/2 cups of shredded carrots (he says 4, but I had big carrots and only needed 2); 1/4 cup fresh parsley or cilantro (I used both!); 1 tbs chili powder or other spice mix you like; 1 tsp salt and black pepper (I think I forgot the pepper).

First, I used my food processor to grate my carrots. I had to take them out to measure them, but then they went right back in there after I changed blades. I put everything in with the carrots.IMG_2460

And yes, it’s too full, but it looked pretty! So this is what happened: I had trouble processing it and it came close to being over-processed, but for me, that was not a problem because it makes the burgers lighter and fluffier when you fry them. After processing, the mix went in the fridge for awhile. I took them out when I was ready to form the patties, and then the patties went back in the fridge. I think I let them sit for about half an hour. His recipe says it makes 4 patties, but I ended up making five. Either my hands are small, or they would have been huge burgers.

While the patties were resting in the fridge, I preheated the oven to 425-degrees and cut up four potatoes into fry shapes and tossed them with some olive oil and kosher salt and pepper.

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I spread them on a cookie sheet in a single layer and let them bake for about 20 minutes, then I turned them. Be careful not to slice them too thin, or they will shrivel up and get stuck on the cookie sheet. Then they baked for a further 15 minutes while I heated up oil in my frying pan for the burgers.

Because I had over-processed them, I coated the patties in bread crumbs before frying to help them stay together. Each side needed about a 5 minute fry, so everything coincided nicely, so we got a meal that tasted about ten times better than this looks. I am excited about eating the three patties in my fridge…

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Oh and we skipped the rolls this time. But you can and probably should eat these with rolls, lettuce leaves, red onion slices, tomatoes, whatever you like on your burgers!

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17 thoughts on “Summer in April: Bittman’s Black Bean Burgers and Oven Fries

  1. You cut those potatoes so nicely. I’m bad at such things. I haven’t made them in awhile, but when I did sweet potato fries in the oven, I eventually started cutting them in half moons instead of my pathetic sticks.
    I think my food processor is even smaller than yours. 😦

    • lol…just cut the potatoes in half length-wise and then each half again, and then turn the pieces on their sides and cut length-wise again. 🙂
      with the small food processor, you’ll have to process the ingredients in batches, and then stir them together. it will work fine. 🙂

  2. Hmmm can’t remember if I have carrots. If I do, I may make black bean burgers today. I haven’t tried them from the How to Cook Everything Vegetarian book (which I love). Good to know these are the better ones.

  3. Pingback: Black Bean Burger Pita Sandwiches | The Kitchen Billets-Doux

  4. The full blender is like a sculpture of nutrition and flavor! I will try this version for sure. I did try a Mark B. vegan burger recipe once and it was so-so, so am happy to hear that there are new ones coming. Happy cooking!
    Karen

    • Thanks! i tried to reply earlier but i can’t do it from my phone, apparently. These are indeed way better than his earlier ones. Bittman is a little hit or miss for me, but I love him anyway. 🙂

      • I feel the same way! Some stuff is excellent, but then I have had a couple of disappointing baked things. Of course, it could just be me 🙂 I’ll try the new burgers 🙂

      • I’ve heard from several people that his recipes are somewhat hit or miss…but i love how much wiggle room he gives you. One of my favorites of his is Simplest Dal with red lentils. 🙂

      • Oh, that is one I tried and liked too! I haven’t made it for a long time and will have to dive back in, my daughter would love it. I agree about the wiggle room too, by the way, and have used the basic pizza dough as a standard for years…

      • i like to make the Dal to go with leftover curry. 🙂
        I haven’t tried his basic pizza dough because i make my dough from the Artisan Bread in 5 Minutes a Day, but i think i used his basic tomato sauce when making my own wacky lasagna. 🙂

  5. I just made these. I didn’t do all the let it sit in the fridge stuff (but DID add pepper). 🙂
    It made so much that I had oe for breakfast (it smelled so good). DELICIOUS!!! This is a keeper. Thanks!

    Next time will put in fridge for burger integrity reasons. Did not seem to impact the taste though.

    • the refrigeration has nothing to do with taste, just helping the burger hold it’s shape and make it easier for the cook to form the burger. but not necessary at all! especially if you don’t care if the burger possibly falls apart (i don’t). also rolling the burger in finely crushed bread crumbs or flour helps, too. 🙂
      i’m so glad you liked them! so far they are my favorite bean burger!

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