Ah, burgers, the edible epitome of America. While you can count me out on the ones gifted in fast food packaging, I too am a sucker for a good, solid burger. A vegetarian one, that is.
There are numerous ways to construct a meat-free burger, but the classic veggie version is probably the black bean. I’ve filled my youthful belly with quite a few of them over the years. While some places no doubt can really make a mean BB-burger, more often than not, I find myself chewing on a bland patty, within an oversized bun, needing a huge dousing of ketchup to draw to my taste-buds any significant flavor. It tends to be an unforgettable eating experience.
While the frijoles negros pack a powerful punch of protein, fiber, antioxidants, and even lend a meat-like color, the beans themselves could use some flavor. While beans do all have unique, individual tastes, they are often subtle, making the soft gems great building blocks for a burger.
I set out to create a black bean burger that wouldn’t be lacking taste, one that would be memorable and would appeal to meat-free and meatful eaters alike. After all, a great burger, beef-filled or not, can tend to please nearly any appetite.
I added some spices and my standard veggie mise en place, along with a few other ingredients to shape a burger worthy of such an experience. And if that wasn’t enough, I topped it with broccoli rabe to give it an extra bite. If you’ve ever eaten the broccoli rabe, AKA rapini, I’m sure you’re well aware that the vitamin A packed veggie is by no means deficient in taste.