Beef and Black Bean Burger Experiment

Don’t freak out! I am not trying to wean myself off meat. I was trying to find a way to stretch the meat and save some money. Beef and bean burritos are great, so I thought I would try mixing beans with my meat for burgers. The plan was to use black beans and ground turkey since it cheaper than beef, but when I went to the store they were out of ground turkey, so I tried it with beef.

I tried using 2/3 beans 1/3 meat, but that was too mushy, so I added more meat making it half and half. That felt right, and I chilled it for a while to make it as firm as possible. I was able to make patties. The plan was to grill them, and that’s what I started to do, but the weather and the fire didn’t cooperate, so I brought them in and cooked them in the iron skillet. Turns out, that was a blessing in disguise. When they were done they were just crumbly enough that the grill would have been a disaster.

I think the crumbliness could be fixed by adding and egg or maybe a spoonful of bacon grease. I probably won’t be trying it myself, though. I wasn’t that impressed with them. My boyfriend liked them, and they weren’t bad at all, but they in no way satisfy a burger craving. So, at this point, if I want to save money, I’ll just eat burgers less often and really enjoy them when I do.

Here is how I did it. Just remember, like most substitute foods, this is good as long as you don’t try to think of it as the real thing.

2 cups Black beans (cooked)
2 cup Ground beef
1/3 cup Worcestershire sauce
½ cup Oats
1 ½ tsp Dijon mustard
1 tbs Maple syrup
4 large cloves fresh garlic
Cayenne
Onion
Salt
Pepper

Drain beans, reserving a little liquid. Put everything except the meat in the food processor until smooth. You can add a tiny bit of the bean liquid if needed. Place in a large bowl with the meat and mix together with your hands. Chill the mixture. Form patties, cook for about 7 minutes on each side.

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