black beans and buns

Do you like black bean burgers? It's been a long time since I've made them. Mike thinks they are too squishy, but I love them anyway. They are a good summertime dish. (In case you haven't heard, we're already in the triple digits here, so summertime food is the thing from now until November.)

I have a few different recipes that I like to use, but today I decided to keep it simple.

Black Bean Burgers
2 cans black beans, rinsed and partly smooshed
1 small onion, diced
2 cloves garlic, minced
a handful of grated cheddar cheese
1/3 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon chili powder

Mix everything together, then shape into patties. I like to keep them small so they won't fall apart during cooking. Either store in an airtight container in the fridge for a few days, or cook in a little olive oil that has been heated on medium-high until slightly browned and a little crispy.

Place on a bun with things like: guacamole, salsa, tomatoes, cheese, etc.


I'll be honest, the real winner today were the buns. This was my first time making hamburger buns from scratch and oh man, they were good. They were light and fluffy, buttery and sweet. I had to restrain myself from eating them plain straight from the oven, and I am pretty certain I won't ever buy buns from the store again.

Hamburger Buns (adapted slightly from The Bread Lover's Bread Machine Cookbook)
1 1/4 cups water
1 large egg
6 tablespoons unsalted butter, cut into pieces
3 tablespoons sugar
1 cup whole wheat flour
3 cups bread flour
1/3 cup nonfat dry milk
3 tablespoons instant potato flakes
1 tablespoon plus 1 teaspoon gluten (I use this kind and I buy it at my local grocery store.)
2 teaspoons salt
2 teaspoons SAF yeast (It is the best. I buy mine at a local specialty store.)

Place all ingredients into your bread machine pan and use the dough cycle. When it is complete, turn the dough out onto a lightly floured surface. Divide into 12 equal parts for generously sized buns, or 16 parts for medium sized buns. Form into tight balls and place on a lined baking sheet. Flatten with the palm of your hand, and cover loosely with plastic wrap. Let rest for 30 minutes.

Brush the buns with an egg glaze (1 egg, beaten plus 1 tablespoon water) and sesame seeds, or melted butter. Bake for about 15 minutes (until lightly browned) in a preheated 375 degree oven.


I think they would be fantastic with regular hamburgers, or something like chicken salad, too. I used one to make Elliot a quick pb&j after his nap and he gobbled it up in three seconds flat.