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.
Ingredients for Black Bean Burgers
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. I used the following ingredients: 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.
Next, I whisked the eggs and flour together until a paste formed. Then, I stirred in the scallions, garlic, cumin, hot sauce, coriander, salt and pepper until everything was well combined.
After that, 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. I pulsed it about 5 times until the beans were roughly broken down. Next, 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 burger 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.
Cooking the Burgers
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!
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.
- 2 15-ounce cans black beans, rinsed and drained
- 2 large eggs
- 2 Tablespoons all-purpose flour
- 4 scallions minced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon hot sauce
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 ounce tortilla chips coarsely crushed (1/2 cup)
- 8 teaspoons vegetable oil
- 6 hamburger buns
- Line rimmed baking sheet with triple layer of paper towels and spread beans over towels. Let stand for 15 minutes.
- Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions, garlic, cumin, hot sauce, coriander, salt, and pepper until well combined.
- 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 black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 200°Divide bean mixture into 6 equal portions. Firmly pack each portion into tight ball, then flatten to 3 1/2-inch-diameter patty. (Patties can be wrapped individually in plastic wrap, placed in a zipper-lock bag, and frozen for up to 2 weeks. Thaw patties before cooking.)
- Heat 2 teaspoons oil in 10-inch nonstick skillet over medium heat until shimmering. Carefully place 3 patties in skillet and cook until bottoms are well browned and crisp, about 5 minutes. Flip patties, add 2 teaspoons oil, and cook second side until well browned and crisp, 3 to 5 minutes. Transfer burgers to wire rack set in rimmed baking sheet and place in oven to keep warm. Repeat with remaining 3 patties and 4 teaspoons oil. Transfer burgers to buns and serve.
- Yield: 6 sevings.