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My daughter was home from school. That is very familiar refrain for the start of one of my posts. I made black bean burgers for my wife and me a little while back and I knew my daughter would like them. The only problem, I don’t remember the recipe or the recipe I used.
Black Bean Burger Quesadilla
So I researched for a new recipe and found one I liked that included lentils. Only problem? I went to my pantry and guess what ingredient I was missing? Yup. No lentils. So I grabbed barley thinking that it would add some texture for the burger. The taste of this Black Bean Burger Quesadilla was good but it did not stay together well. This recipe needs a better binder.
The fun part of this recipe is the use of the quesadilla as the bun. I was trying to come up with something other than a bun. I wanted something lighter but also would add flavor. The quesadilla was a perfect idea. Now I made this an open faced sandwich. In this way, the black bean burger remains the star of the dish. I used a knife and fork to eat this sandwich. Does it lose its status as a sandwich then?
As is my nature, I wondered the origin of the open faced sandwich? Wikipedia explains that in the Middle Ages a thick piece of bread, known as tranches or trenchers, were used as plates. When the meal was finished, the bread was eaten, given to the dog or to beggars.
- 2 - 15 ounce cans of Black Beans, drained
- 5 tablespoons canola oil
- 1/2 cup barley
- 1 medium red onion, diced
- 1/2 red pepper, diced
- 1/2 teaspoon crushed red pepper
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons salt
- 4 large eggs
- 1 1/2 cups bread crumbs
- 1/2 cup cilantro
- 1/2 teaspoon ground pepper
- 1 avocado
- 2 large flour tortillas
- 4 ounces Mexican cheese
- Drain and wash the black beans.
- Add 3/4 of them to the food processor and pulse until mostly ground. Leave some chunks for texture. Set aside.
- Add 1 tablespoon of the oil to a skillet on medium high heat.
- Add the the onions, peppers and spices and cook until softened - 4 - 5 minutes.
- Separately, cook the barley according to the box instructions. Set aside when done.
- Add the onions, peppers, eggs, bread crumbs, barley, cilantro to a bowl and mix well.
- Add in the pulsed black beans and the remaining 1/4 of whole beans. Form into patties.
- Add 2 tablespoons of the oil to the warm skillet and cook patties about 4 minutes per side.
- When done, remove from the skillet and let sit.
- Add the last 2 tablespoons of oil. Let the oil warm.
- Add the cheese into the middle of the flour tortillas.
- Add to the pan and cook 2 - 3 minutes per side.
- To eat, place the black bean burger on the quesadilla.
- Add a few slices of the avocado. (I also added Sriracha mayo - simply combine 3 tablespoons mayo and 2 - 3 teaspoons sriracha).
- Serve and enjoy!
Onions & Peppers in Skillet
The onions and peppers added to the cooked barley.
Vegetables & Barley
The cilantro is the last vegetable or herb added to the burger.
Cilantro Added to the Vegetables
Eggs and Bread crumbs are used as a binder and to add some texture.
Eggs & Bread Crumbs Added to Vegetables
The black beans are drained and then partially blended in a food processor. Do not blend so much that all the beans are gone.
Black Beans in Food Processor
Black beans added to all the ingredients to form the burgers.
Black Beans Added to Vegetables, Barley Bread Crumbs and Eggs
Plated.
Black Bean Burger Quesadilla
Wow this looks delicious! And I love that it is vegetarian! Yum!
Thx Sam.
I absolutely love the idea of serving the burger atop the quesadilla. It looks amazing.
Thx so much Georgina.
Over the years I’ve tried so many different black bean burgers from the stores. I’ve only found one that I really like and have been meaning to make my own for some time now. This recipe sounds amazing and it’s something I can’t wait to try!
It is hard to find a good pre-made black bean burger. It really does not take a lot of time to make and it is so worth it.
genius idea! I love black beans and I love tortillas… yummyyyyy!
Genius may be a little strong but it was good.
We like quesadilla and we like burgers but we’ve never had this combination before. Love it!
Put two things together that you like and the result has to be good.
I would claim it as a burger – no problem there:-) Just reading the list of ingredients put me in heaven. I love all of the fragrant spices included in your burger and can imagine how flavorful it is. Looks and sounds so tasty!
It really was Susie. The spices were great.
Love the idea of serving a bean burger on a little quesadilla!! Sometimes bean burgers in bread rolls can be a bit too heavy, so this looks perfect.
Thx Becca and I know you appreciate vegetarian recipes.
I love this idea and will definitely try it. I’m not much for eating a bean burger on a burger bun to begin with. This may sound weird, but while I like my bread, I prefer it toasted and not in sandwiches! Open face burgers always appeal to me more for that reason. I think the crispy, cheesy quesadilla is the perfect “plate” for your black bean burger!
I agree with you. Good Bread can add so much but I too often, go with open faced sandwiches.
This is perfect for me to make for my vegetarian family – we love our Mexican cuisine!
Please let me know if you do.
It’s still a sandwich in my opinion, Peter! I think my family would agree too. This looks wonderful. Pinning for later!
Fantastic job with this burger, Peter!