We've entered the timely fall term period at Oxford, which means everyone's schedules speeds up exponentially and there is sadly little time to spend luxuriating in the kitchen over 4 hour meals. I was looking for a quick post-class fix and these bean burgers were definitely the way forward. I will say, the more your refrigerate these bad boys, the better the taste. I also modified the original recipe (From Delicious Sept 2010) to make it a bit more zesty and, well, Mexican. Which meant adding achiote, cayenne pepper, and chipotle tabasco sauce to the mix. The end result was a nice "back of the mouth" heat but of course, feel free to tone down (or up) the spiciness as your taste buds will allow.
|Makes about 6 generous burgers|
1 red onion (chopped)
1/2 cup thinly sliced scallions (both white and green parts)
1/3 cup finely chopped red chile (1 small chile)
3 large cloves garlic, finely chopped
2 400g cans of mixed beans, drained and rinsed
1/2 cup coarsely chopped fresh cilantro
1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
1 large egg, lightly beaten
1/2 tsp. pure chile powder, such as ancho or New Mexico
1/2 tsp. ground cumin
dash of tabasco sauce
1/4 tsp of cayenne pepper
Halloumi cheese for topping
Heat 1 tablespoon of the oil in a 10-inch skillet over medium heat.
Add the red onion and scallions until beginning to soften, 3-5 minutes.
Increase the heat slightly and add the garlic and chile and other spices and cook for another 1-2 minutes
Transfer to a large mixing bowl. Add the beans and mash together to form a rough lumpy texture.
Gently mix in the cilantro, breadcrumbs, egg, and 3/4 tsp. salt. Adjust for spiciness here.
Shape the mixture into 6 equal 3/4-inch-thick patties. Refrigerate, covered, for at least 30 minutes and up to 4 hours. (This mixture also freezes well)
Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total.
If adding cheese, put a slice on top of each burger and then stick under the grill/broiled for about 5 minutes until the cheese has melted slightly and turned a nice golden color.