I love trying to cook new things – whether it’s a new recipe or a twist on an old classic. But I can’t say the same thing for my husband. I’ve made a variety of veggie burgers over the years, and many of them get a “mm it was okay” type of response. But last night I cooked up a delicious farro and black bean burger from Food & Wine that was a hit! It did come with a smoky red pepper spread (I think that helped if I’m being totally honest..) and it was a bit more prep than I was expecting, but it was worth the effort. The results were delicious and the patties stay moist when you eat them as leftovers, so you can easily make another burger the next day, or break them up over a salad or veggies for something a little different.
Time: About an hour, but I took a few time-saving steps (all noted below).
Photo: © Cedric Angeles
Black Bean Burgers with Smoky Red Pepper Spread
- 1 1/4 cups dried black beans, rinsed and picked over, then soaked for 4 hours and drained (or 2 cans of low-sodium black beans, drained and rinsed)
- Kosher salt
- 3 1/2 tablespoons extra-virgin olive oil
- 1/3 cup farro
- 1 small onion, finely diced
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, minced
- 2 large eggs, lightly beaten
- 1 cup coarse fresh bread crumbs (dried work well too)
- 1/4 cup chopped basil
- 1/4 cup chopped cilantro
- 1/4 teaspoon freshly ground pepper
- Vegetable oil, for sautéing
- 8 toasted buns, lettuce, and red onion for serving
- 1 small red bell pepper (If you’re feeling adventurous, feel free to roast your own as the directions say, or you can simply use a smoked red pepper of the jarred variety..they work quite well and are much easier to use!)
- 1 cup feta cheese, crumbled
- 1/2 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
- In a saucepan, cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender, about 1 hour; add water as needed to keep the beans covered by 2 inches. When the beans are tender, season them with salt and let stand for 5 minutes; drain. If you choose to use canned beans, ignore this step.
- Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, 30 minutes. Mine took a smidge longer – just keep an eye on them until most of the water is gone.
- In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
- In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes. (We were hungry, so we skipped the fridge step. I assume things would have been slightly less sticky if we had followed this step, but from what I could tell, the outcome was just as delicious.)
- In a large, nonstick skillet, heat a few tablesppons of vegetable oil. Add the burgers and cook over moderate heat, turning once, until browned and heated through, about 6 minutes. Transfer the burgers to the buns. Top with the Smoky Red Pepper Spread, lettuce and red onion slices, close the burgers and serve.
- Roast the pepper over a gas flame until charred and softened (or just pull one out of the jar…). Let the pepper cool; peel, seed and chop. In a food processor, puree the pepper with the feta and pimentón; transfer to a bowl and serve.
The original recipe can be found here.