Bean-based veggie burgers can be a challenge. They tend to fall apart, lack flavor, and just don’t deliver on the promise of being a burger you can eat inside of a bun. This recipe was shared with me by my good friend Wendy and she found it at America’s Test Kitchen and they solved these problems. These veggie burgers hold their own in both texture and flavor. Once formed into a patty, they hold their shape and the flavor plays well with all of the traditional burger toppings. Although this recipe does have a longer list of ingredients and a few extra steps compared to our typical recipes found on this blog, I think these veggie burgers are worth it. Save time by making a larger batch and freeze the extras for a later date (you can freeze the patties before or after cooking them).
One important note is that the bean mixture needs to be refrigerated for 1 hour to 24 hours before shaping into patties and cooking them. This step helps the burgers hold their shape inside the bun.
Black Bean Veggie Burger
For these burgers, you can either saute them in a skillet or broil them in the oven. Broiling is quicker because you can cook all 6 at one time on one sheet tray but they just don’t get quite as crispy as when you cook them in a skillet. Don’t forget to make the bean mixture in advance of shaping the patties. The bean mixture needs to sit in the fridge for at least 1 hour up to 24 hours before forming into burgers. This step helps them hold their shape.
Ingredients
(2) 15-ounce cans black beans, drained and rinsed
2 large eggs
2 tablespoons flour (any flour is fine)
4 scallions, minced
3 tablespoons cilantro, minced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon hot sauce
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
1/2 cup (1 ounce) tortilla chips, roughly crushed
Serving ideas (optional): whole wheat bun or whole wheat pita bread, sliced red onion, lettuce, sliced tomatoes, sliced avocado or guacamole, ketchup, mayonnaise, mustard, relish, pickled jalapenos
Directions
- Line a baking sheet with paper towels, Spread drained and rinsed beans over towels to dry off.
- Whisk eggs and flour in a large bowl to form a paste. Stir in scallions, cilantro, garlic, hot sauce, coriander, salt and pepper.
- Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer to the bowl with egg mixture and mix well. Cover and refrigerate for 1 hour up to 24 hours.
- When burger mixture is ready, divide into 6 equal portions and form into a tight ball. Flatten to a 3- inch diameter patty.
- Working in 2 batches, heat 2 teaspoons of oil in a 10″ skillet over medium/high heat. Add 3 patties to skillet. and cook until bottoms are browned and crisp, about 5 minutes. Flip patties and cook on 2nd side for 3-5 minutes. Repeat with remaining 3 patties.
- To keep patties warm, you can transfer them to a baking sheet, in a warm, 200 degree oven until ready to serve.
Note: Alternative cooking method is to broil the burgers. Turn oven to broil. Place all 6 patties on a foil-lined baking sheet that has been sprayed with olive oil spray then spray each burger with cooking spray (this helps them to get crispy). Place on oven rack under broiler, about 3-4 inches below the broiler unit, for abut 3-5 minutes or until brown, flip and broil the other side for 3-5 minutes. Keep an eye on the burgers because they can easily burn.
Recipe adapted from America’s Test Kitchen.
judymatusky.com
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