Today I write to you with a heavy heart. As you may or may not know, I just moved to Chattanooga, TN with my husband this past month. We moved from Columbia, SC and we both grew up in other parts of the state (Kenny in Six Mile and me in Charleston) for our whole lives. Well, anyone who watches the news knows that South Carolina has been ravaged by Hurricane Joaquin. My news feed on every social media account is full of flooding, broken roads and bridges, and even fatalities. Many people are losing everything-homes, possessions, family. Water is a scarce resource as busted water lines have rendered most of Columbia without drinkable water. Even the animal shelters were hit hard, some of them completely flooded and all the animals had to be evacuated.
But you know what really gets me all choked up and gives me this sense that everything will eventually be alright? Through all the wreckage I see in my news feed, I also see support. I see my friends lending a helping hand to those who have lost everything, who have been evacuated from everything they’ve spent their lives building. Donations centers with toiletries and clothes, gift card donations, I see these all over my feed now too. I see other states coming in to help and I see corporate companies donating water. I even see people opening up their own homes to those who need shelter. It is this support and sense of community that will help South Carolina pull through. In fact, it is the only way. I urge you as you read this, wherever you are in this world, to please donate something, anything to this cause. The rain may be ebbing, but dams are still breaking and the water is not going away any time soon. If the tables were turned I’d like to think someone would help me out in a crisis like this; I imagine you would too. Below are some links I found for online donation. Even $5 is enough! Please take the time to consider helping out, both the people and animals need our support right now.
As for my recipe for today, I decided to share with you my black bean burger recipe. It tends to get a little messy, but I found the secret is make sure your bun is big enough to hold all that is this burger patty (the bun in the pictures is NOT big enough, LOL). You can add your own seasonings, but these ones are my favorite. It is perfect to make a big batch and freeze most of them for when you need a quick dinner. I usually cook these patties via stove top, but my husband will often lay some foil on the grill and cook them that way for me too. Either way works fine, just make sure you oil your tin foil or skillet so they flip easily.
These burgers are moist and full of texture, sure to become a staple in any household looking for a healthy, tasty, cruelty free alternative to a big greasy meat burger or fried sandwich of sorts. The fresh, mashed avocado perfectly compliments the flavor of the black bean patty. Add a thick slice of tomato, lettuce, onion, and your favorite condiments onto a big whole wheat bun and your are ready to go! Oh, did I mention this is cheap as hell to make too? Hello, beans are so inexpensive, and this is a bulk recipe! I haven’t done the math but depending on avocado prices….this has to be the cheapest burger I’ve ever eaten….know cheaper? Holler at me (dollar menus do not count…you cannot possibly call that a real burger).
One last note, in case you kept reading through the whole post and got entranced by my burger recipe; if you have anything at all to help South Carolina’s flood relief then please donate using the above links. If you are in the area, they need volunteers at the Red Cross too. Spread the word, ask your friends and family to support this ravaged community. We can help them get through this!
Please tag me as always using @peppers_peaches if you make this recipe. Also, use my hashtag #peppersandpeaches on instagram or twitter so I can check it out too!
- For Black Bean Burger Patties:
- 6 cups cooked black beans
- 3 flax eggs
- 1 large white or yellow onion, finely chopped
- ⅓ cup breadcrumbs + ¼ cup breadcrumbs
- 1 tbs salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- For Rest of Sandwich:
- Whole Wheat Buns (recipe will make 8 patties)
- 1 avocado, sliced
- 1 tomato, sliced
- 1 onion, sliced
- condiments of choice (I went with just chipotle ketchup)
- Working in increments, pulse black beans in a food processor. You do NOT want to pulverize them into a smooth paste, but make them where you do not have many whole black beans left. Some of the black beans will be creamy, others will just be sort of chopped in half.
- If your onions are not very finely chopped, you can add them into the food processor once your are done with the black beans as well.
- Combine, pulsed black beans, finely chopped onion, ⅓ cup breadcrumbs and all spices into a large bowl. Mix well until ingredients are well incorporated.
- Form mixture into 8 patties. You can make the patties smaller and get more out of them, but I do not recommend making them any larger, as they will fall apart on the bun.
- Once patties are made, cover them with remaining ¼ cup breadcrumbs. I find best method is to pour breadcrumbs on a small plate, and press patties into the plate.
- Next, add a dab of oil onto a skillet (I used coconut oil) and heat on medium heat.
- Once oil is hot, add 1-2 patties. Allow to cook on one side for 5-7 minutes. Then flip to other side for another 5-7 minutes. Patties should have a slight crust to them and be fully heated through.
- Now, just assemble your burger. Starting from the bottom, I prefer bottom bun