Go Back
Print

Black Bean & Spicy Beer Mustard Burgers

Spice-up the humble and delicious Black Bean Burger with Spicy Beer Mustard.   The Spicy Beer condiment compliments the Black Beans.  Fry and eat following their rest period of one hour in the refrigerator or package  in aluminum foil and freeze for a quick and nourishing lunch.
Course Main Course
Cuisine American
Servings 6 burgers

Ingredients

  • 2 15 oz can black beans
  • 2 lg eggs
  • 2 tbsp all-purpose flour
  • 4 scallions minced
  • 3 tbsp cilantro minced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tablespoon Spicy Beer Mustard
  • ½ tsp ground coriander
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 oz tortilla chips
  • 8 tsp vegetable oil

Instructions

  • Line a rimmed baking sheet with triple layer of paper towels, and spread beans over the towels. Let stand 15 minutes.
  • Whisk eggs ad flour together until uniform paste forms. Stir in scallions, garlic, cilantro, cumin, Spicy Beer Mustard, coriander, salt, pepper. Combine well.
  • Process Tortilla chips in food processor until finely ground, 30 seconds.
  • Add black beans and pulse until beans are roughly broken down. 5 pulses.
  • Mix egg mixture with black bean mixture and cover and refrigerate for at least 1 hour and up to 24 hours.
  • Adjust oven rack to middle and heat oven to 200 degrees.. Divide bean mixture into 6 equal portions and firmly pack each ball, then flatten to a 3 ½ inch patty. 
    (Patties can be wrapped individually in aluminum foil or parchment paper, placed in zipper lock bag and frozen for up to 2 weeks. Thaw before cooking.)
  • Place 2 tsp. oil in skillet, heat until oil shimmers. Fry 3 patties at a time until brown, flip and fry until brown and crisp.