Don't think of these black bean burgers as a substitute for a burger of the bovine variety. This sandwich, served up on a toasted bun and with plenty of your favorite flavor of Head Country Bar-B-Q sauce, holds its own without the comparison. We love the satisfying crust that forms on the pan-fried patties and the rich, smoky flavor of the BBQ caramelized onions.
Heather Berryhill is a Louisiana-born, Dallas, Texas-raised girl, transported to the Sooner State. At JustMeHeatherB.com, Heather shares recipes she loves, entertaining ideas that will wow your guests, life lessons, life hacks, and more. She loves to cook, and she's passionate about health—most dishes that make their way into Heather's kitchen will be on the healthier side—and her specialty is to keep it simple and delicious. When you work hard, who has time to make complex meals and count every calorie or gram of fat? Heather's recipes for Head Country feature veggies at the forefront, with big flavor and quick-and-easy instructions to get you to the table with your family, faster.
FOLLOW HEATHERFor the burgers:
2 14 oz. seasoned black beans, drained, not rinsed
1 C. seasoned breadcrumbs
1 small onion, grated
1 large egg
1 Tbsp. canola oil
1-2 Tbsp. butter
4 slices Swiss cheese
4 burger buns, toasted
1 tsp. Head Country Championship Seasoning in Sweet & Spicy (Original and High Plains Heat work great, too)
Your favorite flavor of Head Country Bar-B-Q Sauce, for drizzling
Lettuce and sliced tomatoes, for topping
For the BBQ caramelized onions:
1 Tbsp. canola oil
1 medium onion, sliced thin
1/4 C. your favorite flavor of Head Country Bar-B-Q Sauce
For the BBQ caramelized onion:
Heat oil in a skillet. Add thin-sliced onions. Sauté until onions look slightly caramelized and somewhat translucent. Add the Head Country Bar-B-Q sauce, toss with onions and allow to slightly bubble. Turn off heat and set aside.
For the burgers:
Using a potato masher or fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout.
Mix the breadcrumbs, grated onion, Head Country Championship seasoning, and egg into the beans. (Add a splash of water if the mixture looks dry.) Set aside for 5 minutes.
Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil and a tablespoon or two of butter for flavor.
Divide the bean mixture into 4 equal patties. (Note: Black bean burgers do not shrink when they cook.)
Add the patties to the hot skillet with the melted oil and butter. Cook burgers until browned, 4 to 5 minutes on each side. Add a slice of Swiss cheese to the top of each burger. Top the pan with a lid to allow cheese to melt.
To build your burger: Butter buns and toast in a skillet. Add iron-skillet black bean burger (or two, if you wish) to top of bun. Drizzle burger with a little Head Country Bar-B-Q Sauce. Top with caramelized BBQ onions, lettuce, tomato slice, and top of bun. Enjoy!
