These Black Bean Burgers are flavorful and hearty with a great texture. As an added bonus, they don’t fall apart like veggie burgers tend to do. They’re perfect on my homemade hamburger buns but would also be good on store-bought buns.
As the Master Taste Tester and I continue our quest for more vegetarian type meals these Black Bean Burgers, adapted from an America’s Test Kitchen recipe, fit the bill without sacrificing taste. The ingredients include canned black beans, eggs, all purpose flour, scallions, garlic, ground cumin, Sciracha hot sauce, ground coriander, salt, pepper, and tortilla chips.
To reduce the moisture level in the burgers, I rinsed and drained the black beans, and then spread them on a paper towel lined baking sheet to dry out.
I whisked the eggs and flour together until a paste formed, and then stirred in the scallions, garlic, cumin, hot sauce, coriander, salt, and pepper until everything was well combined.
I processed the tortilla chips in the food processor for about 30 seconds until they were finely ground. Then, I added the black beans to the food processor, and pulsed it about 5 times until the beans were roughly broken down. I added the black bean mixture to the egg mixture, and stirred until everything was well combined.
I covered the bowl with plastic wrap, and refrigerated the black bean mixture for several hours. The reason for doing this was to allow the starches time to soak up moisture from the eggs so that the patties held together. Because I was using large hamburger buns, I shaped the mixture into four patties that were roughly 5.7 ounces each. Had I used smaller buns, I would have shaped the mixture into 6 patties. I cooked the patties in a little bit of oil over medium heat until they were browned and crisp. This took about 5 minutes per side.
The Black Bean Burgers were a meal in themselves. They were perfectly cooked and perfectly delicious. Yum!