Black Bean Burgers
Ingredients
Combine the basic bean patty with a binder of your choosing, and add a
spice blend. Quantities for the binder and spices here are based on
one unit of bean patty mixture.
Basic Bean Patty
- 850g black beans cooked (2x425g cans no salt added black beans),
- 816g after draining
- 689g after drying in oven
- 1-2 tbsp sesame oil (for frying patties)
or
- 700g cooked from dry beans
Makes six to eight patties.
Binder
- 1/4 cup vital wheat gluten
- 1/2 cup panko flakes
Mix panko flakes and vital wheat gluten together.
Spices
- 2tbsp olive oil (for sauteing onions)
- 1/2 large white onion
- 2 Serrano peppers
- 1 habanero pepper
- 1 Sweet bell pepper (red, orange, yellow — doesn't matter)
- 8 cloves garlic
- 1 tbsp cumin
- 1/2 tbsp maras biberi flakes or aleppo pepper flakes
- 3/4 tsp dried ground ginger
If you want this to be less spicy, either the habanero or Serrano
peppers can be left out (If I had to choose, I'd drop the Serrano
peppers as I find a habanero pepper complements the sweet bell pepper
more, unless you can get ripe Serrano peppers).
Directions
Prepare Canned Beans
Stolen from Serious Eats, canned black beans should be dehydrated a
bit.
- Preheat oven to 350°F
- Drain beans, discarding liquid. Don't rinse.
- Spread beans on foil lined baking sheet with sides
- Place in oven for ~15 minutes
If using beans cooked from dry beans, this can probably be skipped?
Sauteed Herbs and Vegetables
- Dice white onion
- Dice bell pepper
- Mince hot peppers and garlic
- Retain half uncooked of onions/peppers/garlic uncooked. Drain
while sauteing other half.
- Saute onion, peppers, and garlic with olive oil until onions are
lightly browned
- Squeeze in paper towel after cooled to drain any excess moisture
and oil. Do the same for the uncooked vegetables (gently).
Combine!
- Mix dry spices before and beans in bowl before mashing (this seems
to help diffuse the spices more consistently).
- Mash beans to desired consistency in a mixing bowl. Mostly paste
with some partially mashed beans is good.
- Mix in garlic, peppers, and onions
- Mix in binder
Grab a ball of the mixture and form into a patty. It should be almost
as robust as a murder burger so should be able to handle being
squished into whatever shape by hand.
Cook
- Pan fry over medium-high heat for ~4 minutes per side (until
outside is browned and a bit crispy). Cooking spray or oil will be
needed to keep it from burning. Brushing the burgers with sesame
oil works well (one side at a time, just before putting into pan
and just before flipping).
TODO
Increased onion and garlic, not sure if more dry spices are also
needed.
At least needs more cumin... taste is a bit "empty". Thinking that
cumin should be doubled. Maybe add some ground pistachios or even a
bit of tahina as well.
Last Modified:
May 9, 2019