Yesterday we covered the appetizers and the history of Cinco de Mayo. Today we will discuss the main dish, homemade Black Bean Burgers, and the why behind Cinco de Mayo. History.com describes Cinco de Mayo as a “relatively minor” holiday in Mexico that has evolved into a celebration of Mexican culture and heritage in the U.S. I’m pretty sure the marketing department at Anheuser-Busch InBev is behind the popularity of Cinco de Mayo in the states. Corona, anyone?
Creating homemade dishes instead of relying on packaged meals has been on my mind a lot as of late. It’s so easy to grab a frozen veggie patty out of habit and perceived convenience, but what is really in those things? I also really like knowing how things are made, and the sense of satisfaction I get from pulling scratch meals like this together is just the icing on the cake.
For the most part, I followed the original recipe as written (I used fresh herbs instead of dried herbs). I was really impressed with the consistency of the burgers – they really were like a thick, juicy hamburger. Since I try to stay away from meat, the black bean burgers were a very satisfying substitution.
As for the flavor, the recipe calls for quite a few herbs and spices, and you may need to stray from the measurements provided below to suit your own tastes. I really regret not adding cumin to the black bean mixture, and I suspect chili powder would taste pretty good in them as well. I also thought about adding a few whole black beans to the patties, and I bet adding a different variety of beans like pinto, or even corn, would make for a nice modification.
I enjoyed my burger with tomatoes and cilantro left over from the guacamole and salsa appetizers, and a I bet a nice slice of avocado or a dollop of sour cream would have tasted equally delicious. Try the recipe sometime for a delicious homemade black bean burger ready in a matter of minutes. Enjoy!
- 1 (15-ounce) can black beans, rinsed and drained
- 1 egg
- ½ yellow onion, chopped
- 1 cup bread crumbs
- 2 teaspoons hot sauce
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon garlic powder
- Salt and pepper to taste
- olive or other vegetable oil for cooking
- Place the rinsed and drained beans in a large bowl and use a fork to mash to the desired consistency.
- Add the remaining ingredients to the bowl and mix well to combine.
- Shape the mixture into patties.
- Heat oil in a large skillet over medium heat.
- Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes.
- Serve as desired.