Recipes Dinner Burgers Vegetarian Burgers Black Bean Burgers 4.0 (497) Add your rating & review Most veggie burgers are a pale imitation of the all-beef original, but even with ordinary black beans, these robust patties with roasted red pepper spread are moist and delicious. The spread doubles as a fantastic dipping sauce for French fries. By Laurence Jossel Laurence Jossel South African-born Laurence Jossel is an award-winning chef from San Francisco, who has been at the top of the city's food scene for over two decades. He owns and operates Nopa, a critically acclaimed restaurant known for its Bay Area-trendsetting cocktail program, communal tables, and sustainable practices. Food & Wine's Editorial Guidelines Updated on February 8, 2019 Rate PRINT Share Trending Videos Close this video player These vegetarian burgers make thick, delicious patties that stay tender. The roasted red pepper spread doubles as a fantastic dipping sauce for french fries. Photo: © Cedric Angeles Active Time: 40 mins Total Time: 2 hrs 10 mins Yield: 8 servings Ingredients 1 1/4 cups dried black beans, rinsed and picked over, then soaked for 4 hours and drained Kosher salt 3 1/2 tablespoons extra-virgin olive oil 1/3 cup farro 1 small onion, finely diced 1/4 teaspoon crushed red pepper 1 garlic clove, minced 2 large eggs, lightly beaten 1 cup coarse fresh bread crumbs 1/4 cup chopped basil 1/4 cup chopped cilantro 1/4 teaspoon freshly ground pepper Vegetable oil, for sautéing 8 toasted buns Thickly sliced red onions, for serving Smoky Red Pepper Spread 1 small red bell pepper 1 cup feta cheese, crumbled 1/2 teaspoon hot pimentón de la Vera (smoked Spanish paprika) Directions Make the spread Roast the pepper over a gas flame until charred and softened. Let the pepper cool; peel, seed and chop. In a food processor, puree the pepper with the feta and pimentón; transfer to a bowl and serve. Make the burgers In a saucepan, cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender, about 1 hour; add water as needed to keep the beans covered by 2 inches. When the beans are tender, season them with salt and let stand for 5 minutes; drain. Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, 30 minutes. In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes. In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes. In a large, nonstick skillet, heat 1/8 inch of vegetable oil. Add the burgers and cook over moderate heat, turning once, until browned and heated through, about 6 minutes. Transfer the burgers to the buns. Top with the red pepper spread and the onion slices, close the burgers and serve. Make ahead The burgers can be prepared through Step 4 and refrigerated overnight. Notes One serving 436 cal, 68 gm carb, 11 gm fat, 2 gm sat fat, 17 gm protein, 11 gm fiber. Suggested pairing Earthy and spicy, these bean burgers will pair well with an equally hearty red wine, like a peppery old-vine Zinfandel. Try one from the up-and-coming Paso Robles region in California. Originally appeared: November 2008 Rate It Print