Black Bean Burgers
-From the Family Circle Kitchen to your kitchen on Parents TV. -There is nothing like a juicy burger fresh off the grill, but you know, sometimes, it's nice to spice things up a little bit with a new twist on a summertime classic. And we are here in the Family Circle Test Kitchen with senior food editor, Julie Miltenberger. How are you? -I'm doing well. Thanks. -And guess what? She is gonna share her secret recipe for black bean chili burgers and I can't wait for this. -What we decided to do with this burger story in general-- -Uh-huh. -is kind of find a way to add flavor and kind of trim down some of the calories, some of the fat. So, this actually is a way for us to kind of stretch the value of our meat as well. -Great. And you might think it was, by the title, a veggie burger? -No. -But there is meat inside. -There is meat. -Where do we begin? -Well, first, we're gonna start by toasting some spices 'cause often when you use kind of the traditional Spanish- or Mexican-flavored spices,-- -Uh-huh. -they get very sharp if you eat them without cooking them ahead of time. -All right, that's a good tip. -So, we're starting with a tablespoon of chili powder-- -Uh-huh. -you know. We're just gonna add that to the skillet. A teaspoon of garlic powder. -Okay. -And a half a teaspoon of ground cumin. -Okay. -And then we're just gonna take it on over to the stove top and we're gonna toast it over like a medium to medium-high flame for about one minute until you start to smell the fragrance of the spices coming out. They will burn if you-- wait-- if you leave them too long. And we're looking at the bottom in it. What do you think? -Seems like it. -Okay. -I think we're done. -All right. -Okay. -There we go. -Okay, so what's next? -Okay, so we're just gonna add these toasted spices to a large bowl. -Great. -And then you can go and start adding the meat. So, that's one pound of ground sirloin. We're gonna make six burgers out of this. You know, they'd be pretty small if we didn't supplement with a can of black beans. So, this is just a 15-ounce can that I've drained and rinsed. And then if you wanna continue adding, there's a half cup of diced red onion-- -Okay. -and a third of a cup of medium spicy salsa. If you're nervous about kids, you know, you could also cut it down and do mild instead of medium. You can start stirring that together. -Oh, great. -You just wanna make sure that all the ingredients are well combined. And now, we're just gonna pop this mixture into the food processor and pulse it a few times so that some of the black beans get ground up and it really starts to look more like it's all-- almost all ground meat in there. -Okay. -All right. So, I think that looks really nice 'cause it's a fairly-- even consistency, there's still some visible black beans in there. -Is there a special way you should form your burger? -Well, I'm happy that you asked because what's nice with burgers, when you make them flat, sometimes, you see that you put them on the grill and they shrink up-- -Uh-huh. -so they turn into like little hockey pucks or almost like a softball. You make a small indent in a center of the burger with your thumb and it keeps it from shrinking. Because these have grounded black beans in them,-- -Uh-huh. -they're a little stickier than your average full meat burgers. -Okay. -We're gonna-- just wanna coat them with a little nonstick cooking spray-- -Great idea. -before they go on the grill. So, we don't lose, you know, half of the burgers to the grill grate. -All right, let's go-- -Okay, here we go. So we're gonna just go ahead and put the coated side down and wait about four or five minutes. And you can go ahead and spray those on the top side, smell it, in preparation of the flip. -Just for about four minutes, five minutes. -Yes. We're ready. -Okay, flip. -Here we go. -Ooh. -Magic. Gentle here. Yes. 'Cause as they said, you know, some of the beans will stick to the grill, and really with all burgers, once you put them on the grill, you really don't wanna move them around too much, you know. On a manhandle, I [unk] flip on and then-- We don't wanna lose their juices. -Exactly. -Okay. So, now, another four or five minutes. We're just gonna make a really quick salsa Mayo with some extra salsa that we have. -Great. Okay, tell me what you're gonna make here to dress them. -Okay. Well, I just quickly measured out a third of a cup of light mayonnaise-- -Uh-huh. -and three tablespoons of the same salsa that we have before. -Okay. -Medium spicy and then we're just gonna stir it together in a bowl. Yeah, it's just a nice kind of finish-- creamy finish for the buns. So, why don't you grab yourself a bun? -Okay, thank you. -Wait a minute. -One for you. -While you're at it, get one for me as well. -Yeah. -Perfect. And then we're gonna spread it with a little bit of the salsa mayo and then stack it with the burger. Can I help you with a couple slices of avocado? -Please. Yes. -And there we have, black bean chili burgers. Okay, here we go. -Oh, it's really good. -Chili powder really comes through, doesn't it? -Chili powder comes through. You know, I love the mayo. That's delicious on top. This is fantastic. -Glad you enjoy. -Julie, thank you so much-- -Uh-huh. -for having us over again. If you would like more great recipes, take a look at Family Circle magazine on your newsstand, I'm talking with my mouth full, just like my mom said, not to, or check out with us at Parents TV. Thanks for joining us in the kitchen.