not a substitute.

For a while now, we've toyed with a few different variations of the black bean burger. After making them a few times we still didn't feel like we had it right, the flavor was good but the texture was a bit too mushy.

We finally seemed to get a recipe together we liked, by combining elements from 3 different recipes. The bulgur gives a nice texture, and we tried it without breadcrumbs, but it just was not dry enough to form good patties. I like to make our burgers spicy, with a lot of flavor. I don't think they should be like a burger at all, but something great on their own. I'm sure we'll keep messing with the recipe, but we're happy with it for now.

I like to eat mine without a bun, it can be eaten either way. This is one of Tyler's favorite meals, which if you know him, says a lot. He's not a big fan of "meat substitutes."

black bean burgers
adapted from various martha stewart recipes
makes 4-8 patties, depending on size desired

1/2 cup bulgur
1 can (15.5 ounces) black beans, rinsed and drained
1/2 cup grated pepper jack cheese
breadcrumbs from 2 slices of bread (I used multigrain)
1/2 cup finely grated carrots (from 2 medium carrots)
1 red pepper finely minced
1 scallion, thinly sliced
1 large egg, lightly beaten
2 teaspoons hot sauce (to taste)
Coarse salt and ground pepper
1 tablespoon olive oil
4 buns
Sprouts, for serving
Avocado slices, for serving

In a large bowl, combine bulgur and 1 cup boiling water. Cover tightly and let sit until bulgur is tender, 20-30 minutes. Strain through a fine-mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor, pulse black beans until coarsely chopped. Add beans to bulgur, along with cheese, carrots, pepper, scallion, breadcrumbs, and egg. Season with hot sauce, salt and pepper; mix well.


Form into patties (I made about 8), and in a large skillet, heat olive oil over medium. Cook until browned on each side, about 3-4 minutes. Serve on a bun or plain topped with sprouts and avocado slices.