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.  

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.

The Recipe

Black Bean Burger Quesadilla

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Black Bean Burger served on top of a quesadilla

Prep10 minutes mins

Cook40 minutes mins

Total50 minutes mins

Servings4

Scale

1x2x3x

Ingredients 

• ▢ 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

Instructions 

• 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!

 The onions and peppers added to the cooked barley.

 The cilantro is the last vegetable or herb added to the burger.

 Eggs and Bread crumbs are used as a binder and to add some texture.

 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 added to all the ingredients to form the burgers.

 Plated.