Have you ever wondered how to create the best bean burgers that hold together well and don't turn mushy? There is a widely known secret that I am about to reveal - keep reading!
(note: this recipie is a take on one by Chef López-Alt)
Ingredients
(2) cans of black beans, drained and rinsed
(1) onion, finely diced
(1) poblano pepper, finely chopped
(3) cloves garlic, minced
(3) small chipotle peppers (from a can) finely chopped, plus some of the sauce
(3/4) cup cashews
(1/2) cup of vegan feta (like Follow Your Heart Feta)
(3/4) cup of panko
(1) flax egg [1 tbsp flax meal mixed with 3 tbsp of water, mix and set aside]
(2) tbsp of vegan may (like Follow Your Heart Veganaise)
Salt and Pepper to taste
Method
Adjust rack to center of oven, and preheat to 350*F.
Drain and rinse the beans, and lay in a single layer on a baking sheet lined with parchment
Bake in oven for about 20 minutes [this is the known secret! This helps to dry out the beans!]
Remove and allow to cool
While the beans are cooking, prep the onion, peppers, and garlic.
Heat a medium skillet on medium heat and add some olive oil.
Once heated, add the onion and poblano pepper with a pinch of salt [salt helps to draw out the moisture in the onion and enhance the flavor]. Stir and cook for about 5 minutes or until the onion is translucent.
Next add the chipolte pepper and sauce along with the garlic. Stir to combine and cook for about 3 minutes more.
Remove from heat and add to a medium size mixing bowl.
Add the cashews to a food processor and pulse until fine. Add this to the bowl with the onion mixture.
Once the beans are cooled, add to the food processor and pulse until slightly crumbly. Add to the bowl with the onion.
Next add the rest of the ingredients to the bowl and mix everything together.
Shape about 6-8 burgers and cook in batches. (If you don't want to cook all of them, wrap some and either refridgerate for a few days or freeze).
Cooking the burger: add some oil to the pan. One heated, place the burgers in the pan [do not crowd]. Cook on 3-4 minutes each side. If you are adding vegan cheese - the best way to get it to melt is flipping the burger over once, place the cheese on top, cover and cook for 3-4 minutes. When you remove the cover from the pan - be careful - the cover will have moisture and will cause splashing and it could steam when the water hits the pan!
Place the cooked burger on a bun and add your favorite fixings! For this one I love having may, avocado, onion, and lettuce. I prefer to use a kaiser roll over a pretzel roll since this is a bean burger!
So for sides - fries, rice, smashed potatoes (recipe below), chips, salad, potato salad - all go great with this burger!!!
And these are the best black bean burgers - ever!
Smashed potatoes
20 small yellow potatoes (serves 2-3)
Hot sauce (like Cholua)
1/4 cup of vegan butter (like Miyoko's)
Salt and Pepper to taste
Method:
Wash potatoes and add to a large pot.
Cover potatoes with water, just to the top of the potato.
Bring to a boil and remove once you can pierce the potato with a fork (be sure not to over boil!)
Drain and allow to cool.
Heat oven to 450*F
Once oven is heated, the potatoes should be cool enough to handle. Spread onto a large baking sheet and with the bottom of a glass "smash" each potato so they are almost flat.
Drizzle both sides with EVOO and sprinkle salt and pepper on top.
Place in oven, and bake for 13 minutes. Remove and flip.
Place back in oven for another 10-13 minutes.
Remove and pour over the buffalo sauce
Buffalo sauce is very easy to make - just take a 1/2 cup of Cholua and add 1/4 butter (that has been melted) and wisk until combined. You can add salt and pepper if you like - but you don't need to! Adjust to your liking - make more or less. Add chopped chives or anything else you'd like!
One of my favorites.