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

or

• 700g? cooked from dry beans

About 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 sauteeing)
• 1/2 medium white onion
• 3 serrano peppers (or one habanero)
• Sweet bell pepper (optional)
• 6 cloves garlic
• 1tbsp cumin
• 1/2 tbps maras biberi flakes or aleppo pepper flakes
• 3/4 tsp ground ginger

Directions

Prepare Canned Beans

Stolen from Serious Eats, canned black beans should be dehyrated a bit.

1. Preheat oven to 350°F
2. Drain beans, discarding liquid.
3. Spread beans on foil lined baking sheet with sides
4. Place in oven for ~15 minutes

If using beans cooked from dry beans, this can probably be skipped?

Sauteed Herbs and Vegetables

1. Dice white onion
2. Dice bell pepper if including
3. Mince hot peppers and garlic
4. Retain half uncooked of onions/peppers/garlic uncooked. Drain while sauteeing other half.
5. Sautee onion, peppers, and garlic with olive oil until onions are lightly browned
6. Squeeze in paper towel after cooled to drain any excess moisture and oil. Do the same for the uncooked vegetables (gently).

Combine!

1. Mix dry spices before and beans in bowl before mashing (this seems to help diffuse the spices more consistently).
2. Mash beans to desired consistency in a mixing bowl. Mostly paste with some partially mashed beans is good.
3. Mix in garlic, peppers, and onions
4. Mix in binder

Grab a ball of the mixture and gently squish into a patty on wax paper. Forming with hands may not work too well, it will be a bit more fragile than a meat patty.

Cook

1. 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.

TODO

Increased ginger to 3/4 tsp.

Did an experimental batch with chickpeas (2 cans black beans, 1 can chickpeas)... note to self: mash the chickpeas separately. I increased spices by 1.5x for the larger volume, but since the chickpeas basically stayed whole not sure about that... it was delicious though, so I need to try making a regular two can batch again but with 1.5x the spices.

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Last Modified: February 19, 2019