A Book is Born… and a Giveaway! (WINNER ANNOUNCED)

Update:  Congratulations to Heather from North Carolina, the winner of this giveaway!  Her  favorite topping is “avocado and a roasted poblano pepper.”

Well today’s the day. Cook without a Book: Meatless Meals is officially available, and we’re celebrating with another recipe and giveaway. I debated on which one to publish but last night as I was having dinner with friends at  Michael Symon’s B Spot Burgers in Cleveland, it became very clear. Burgers are fun!

For those who think a thick juicy beef burger is the one dish you could never give up, try my bean burger. Over the years I’ve made many grain, bean, and veggie burgers that just weren’t worth the effort. Not these. The only simpler vegetarian burgers you’ll find are the ones in the freezer case.

You can make these burgers with any small bean–white, black, pinto, black-eyed peas–but since I leave some of the beans whole to provide texture, larger ones like canellini and chickpeas are a little too big. Today I’m offering the simplest of the bean burgers in the book, but as with their meaty counterparts, the bean burger flavoring options are endless.

Now for the giveaway. Tell me your favorite burger toppings. (Mine are bold cheese and some form of onion, either raw or caramelized.) We look forward to hearing your responses by tomorrow night–Wednesday, October 26th at 9 PM ET. Winner will be announced on Thursday morning.

Let the burger brilliance begin!

Really Simple, Really Delicious Bean Burgers
 
by:
Serves: makes 6 burgers
Ingredients
  • 2 cans (15. 5-ounces each) black, white, or pinto beans or black-eyed peas, drained, liquid reserved, 1 can left whole, 1 can fork-mashed
  • 1 cup dry breadcrumbs
  • 2 large eggs, lightly beaten
  • 1 teaspoon coarsely ground pepper
  • ½ teaspoon garlic powder
  • ½ cup mayonnaise
  • 1 tablespoon coarse-grain mustard
  • ¼ cup olive or canola oil
  • 6 good-quality hamburger buns
  • Toppings: green leaf lettuce, lightly salted tomato slices, red onion slices, ketchup
Instructions
  1. Mix beans, breadcrumbs, eggs, pepper, garlic in a medium bowl, adding, if necessary, a little bean liquid for mixture to hold together without being wet. Divide into 6 equal portions and flatten into 4-inch patties. Mix mayonnaise and mustard; set side.
  2. Meanwhile, heat oil in a large (12-inch) skillet over strong medium heat.(Warm buns in a 300-degree oven, about 5 minutes.) Add patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total. Top burgers with cheese slices; cover skillet, turn heat to low, and let burgers continue to cook until cheese melts.
  3. Spread mayonnaise mixture over warm buns and dress burgers with lettuce, tomato, and onion. Serve with ketchup.

 

127 Comments

  1. Caroline says

    I love just about any topping, but MOST important — and it really makes a difference, you’ll see — after you spread the mayo on the bun, sprinkle black pepper over all the mayo. Makes every one of the other topping tastes POP!

    Congratulations, Pam!!

  2. Sarah H says

    I’m a fan of hot peppers and avocado on a burger. I love the creamy texture of the avocado and the heat of the pepper.

  3. Betty Armstrong says

    How to choose: several favorites
    1) grilled onions and mushrooms, sour cream
    2) avocado, tomato, pesto mayo, light onion, provolone
    3) mustard , relish, generous tomato, light onion

  4. Ed fro Cincinnati says

    Our favorite topping is sauteed onions (not caramelized) with a sauce made from 4 parts mayonnaise, 1 part ketchup and 1 part dill relish. Nothing else needed expecially if grilled outdoors. We use our gas grill all year–just roll it out of the garage anytime.

    Great on turkey burgers too. As a carnivore, don’t know much about veggie burgers but going to try your recipe with either red beans or black beans. Can I use panko bread crumbs as the store-bought kind seem to taste stale?

  5. pat says

    I like lettuce, tomatoes, and maybe some sprouts. Can no longer eat cheese, but think goat cheese might be good too.

  6. Crystal says

    Just about anything — a strong cheese, ketchup or barbecue sauce, lots of veggies, mayo, mustard, sriracha … and I often add smoked paprika and chipotle powder to the patties to give oven-baked burgers a smoky, barbecued taste.

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