2021 JPF grant recipient New England Culinary Arts Training (NECAT), offers a Re-Entry Culinary Job Training Program for incarcerated individuals just prior to their release, helping set those individuals up for a smoother, more stable re-entry into the community. Like all NECAT training programs, the Re-Entry Program provides the technical, professional, and life skills necessary to secure career-ladder jobs in the culinary industry.
To make burger sliders, divide the mixture into 6.
Ingredients
Texas-Style BBQ Sauce
- 1 cup ketchup
- 1 tablespoon hot sauce, optional
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons yellow mustard
- 1 teaspoon honey or agave syrup
Frizzled Onions
- ½ cup whole wheat flour
- 3 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon freshly ground black pepper
- 1 Vidalia onion, cut vertically into thin strips
- 2 cups canola oil
Black Bean Burgers
- 1 (15 ounce) can black beans, drained and rinsed
- Half onion, minced
- Half bell pepper, minced
- 2 tablespoons minced garlic
- 2 tablespoons chopped flat-leaf parsley
- 1 large egg, lightly beaten
- ⅔ cup whole wheat breadcrumbs
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon hot sauce
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons canola oil
- 4 slices cheese, optional
- 4 to 5 hamburger buns, preferably whole wheat or lettuce wraps
Method
- To make the BBQ sauce. In a medium saucepan, combine the ketchup, hot sauce, Worcestershire sauce, balsamic vinegar, mustard and honey, and stir to combine. Bring the sauce to a simmer over medium heat, stirring occasionally. Simmer gently until the sauce is reduced and coats the back of a spoon, about 5 minutes.
- To make the frizzled onions. In a medium bowl, combine the flour, smoked paprika, garlic and onion powders, and pepper, and mix well. Drop in the onions and, using your hands, toss them in the spice mix. Shake off any excess.
- Heat the canola oil in a deep-fat fryer or a high-sided saucepan to 350˚˚°F. Gently add the coated onions and fry until golden brown, 1 to 2 minutes. Using a slotted spoon or a spider, transfer to a plate and keep warm.
- To make the burgers. Put the drained beans in a medium bowl. Mash with fork to a rough texture and blot with paper towels to remove excess moisture. Stir in the onion, peppers, garlic, and parsley. Gently add in the egg, breadcrumbs, chili powder, smoked paprika, cumin, hot sauce, and some salt and pepper. Divide the mixture and form into 5 patties. (If you like, 1 of the patties can be wrapped and frozen for up to 1 month.)
- Heat the oil in a large nonstick pan over medium to medium-high heat. Cook the patties in the pan until golden brown, about 3 minutes or if you like it, crispy on the edges, 3 to 4 minutes. Flip and top with the cheese. Reduce the heat to low and cook until the cheese is warm and melty, about 3 minutes more.
- Serve on the buns or in the lettuce wraps, topped with the frizzled onions and spoonfuls of the BBQ sauce.
My black bean burger has become a favorite with staff and students at Cathedral Kitchen where I am the executive chef and lead chef instructor. It is an honor to be recognized and have my recipe be part of the Jacques Pépin Foundation’s video recipe library which I use in my classes to show the recipes and techniques of Jacques and the other contributing chefs.