Remember how I spent last summer on the quest for the perfect black bean burger? Well, I decided to play around with my recipe again a little bit, now that grilling weather is here again. Of course, I didn’t want to re-make the old one, since I still love it just the way it is, but I wanted to put a new spin on it, and add some different flavors. How about green chiles and goat cheese? Answer: Yes, please!
Excuse the paper plate photo, as I took my first batch to a neighborhood barbecue as a vegetarian entree. We are still working our way through the rest of the batch, saved in the freezer, and they have been a hit with the whole family! The cook up a little better if they’re been frozen first, so plan a little extra time for that, if you can.
- 1 can black beans, rinsed well and drained
- 1 cup cooked farro
- 1 small onion, chopped
- 2 cloves garlic, minced or pressed
- 1 can chopped green chiles
- 1 ripe tomato, diced
- 1 egg, beaten
- 4 oz goat cheese
- ½ cup shredded cheddar cheese
- ⅓ cup whole wheat flour
- ½ tsp smoked paprika
- ½ tsp cumin
- Using a potato masher, mash the beans in a large bowl. Add the cooked grains and stir to combine.
- Add all other ingredients and mix until well combined. Add salt and pepper to taste.
- If grilling, preheat the grill to medium-high heat and spray an oven-proof skillet with oil. If preparing on the stovetop, heat a griddle or skillet to medium high heat and spray with oil.
- Meanwhile, form the black bean mixture into patties with your hands, rolling into a ball first and then flattening slightly. This recipe makes about 6 burgers.*
- Grill the burgers in the preheated skillet, turning after 5 to 6 minutes, and serve on a bun with your choice of burger fixin’s. Enjoy!