Vino

Black bean burgers with ricotta cheese

Source: Modified from a food52 recipe

Servings: Makes 4 patties

Continuing our homemade veggie burger kick, I modified this recipe from food52. The ricotta cheese really adds some nice richness to the burger and keeps it nice and moist. This was by far our favorite burger of the three that we regularly make.

Ingredients

• 15 oz. can (or 1/2 cup heaped of dried beans, soaked for 20 hours and simmered for 30-40 minutes)
• 1/3 cup heaped ricotta cheese
• 1/4 red onion roughly chopped
• 2 cloves garlic
• 8 sun-dried tomatoes roughly chopped
• 1/2 cup corn (frozen or fresh)
• 1/8 cup pepitas (roasted) or roasted almonds would work, too
• 1 cup (approx) bread crumbs (panko or regular), but may need less depending on how wet the mixture
• Handful of cilantro
• 1 teaspoon chipotle chile powder
• 1 teaspoon cumin powder
• salt
• olive oil
• Some good bread
• 1 Avocado
• Cheese
• Any other burger toppings you want (like Sriracha)

Method

1. Combine all of the ingredients (except for the breadcrumbs, bread, and the rest of the sandwich toppings) into a food processor and pulse until the mixture is well mixed and chopped, but not pureed.
2. Transfer mixture to a mixing bowl and slowly add bread crumbs, mixing properly each time until you have the desired texture. You want the mixture to be moist yet firm, so that a patty will hold together properly.
3. Form into 4 patties
4. Heat enough oil in a skillet just to cover the bottom
5. When hot, add the patties and cook on both sides till brown
6. Serve on bread with avocado, cheese, sriracha, or anything else you may want