Vegetarian Burgers

My lunch group at work went to Chili’s restaurant this week. I wasn’t too happy that we were going because the last time I went there they didn’t have any good vegetarian entrees, but they’ve added a black bean burger to the menu, and it was great. I don’t like fake meat, but I do like a nice vegetarian sandwich. Some of the brands of vegetarian “burgers” try to be like meat, and they end up tasting like hockey pucks. (Actually I’ve never eaten any hockey pucks, but if I did I’m sure they’d taste like a Boca burger.) Some people get it right. The Garden Burger is a mixture of rice and vegetables. It’s light, tasty and fits in a bun, but doesn’t pretend to be meat. The black bean burger is the same. I also like walnut-lentil burgers.

Black Bean Burger

1/3 cup coarsely chopped onion
2 cloves garlic, peeled
1 teaspoon ground cumin
1 1/2 cups black beans (or black soybeans), rinsed and drained
1/2 cup coarse dried breadcrumbs
1/3 cup chopped fresh cilantro leaves
3/4 cup walnuts, toasted and finely chopped
Kosher salt and freshly ground black pepper, to taste
1 large egg, beaten
2 tablespoons olive oil
4 English muffins or hamburger buns

1. In a food processor fitted with a metal blade, place onion, garlic, and cumin; pulse until coarsely chopped. Add beans, bread crumbs, and cilantro; pulse until just combined (don’t puree).
2. Transfer mixture to a bowl; stir in walnuts. Season with salt and pepper. Fold in egg and stir until combined. Form into four 3 1/2-inch patties. (If burgers seem very wet, add 1/4 cup bread crumbs.) Chill patties, covered, at least 1 hour, and up to 1 day.
3. In a large skillet, heat oil over medium heat until hot. Cook patties until light brown, 4 to 6 minutes on each side. Serve on toasted English muffins or buns.

Lentil-Walnut Burgers:

3/4 cup toasted walnuts, cooled
1/3 cup plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
3/4 cup lentils, cooked, drained, and cooled
4 tablespoons olive oil
1 large egg

In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.