Ingredients
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2 (15-ounce) cans Black Beans
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2 large Egg
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2 tablespoons all-purpose Flour
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4 Scallions
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3 tablespoons minced fresh Cilantro
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2 Garlic
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1 teaspoon Hot Sauce
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1 teaspoon ground Cumin
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½ teaspoon ground Coriander
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¼ teaspoon Salt
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¼ teaspoon Black Pepper
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1 ounce Tortilla Chips
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8 teaspoons Vegetable Oil
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6 Hamburger Buns
Directions
As with many meatless patties, black bean burgers often get their structure from fillers that rob them of their black bean flavor. We wanted burgers that featured earthy bean flavor at their heart with just enough seasoning and mix-ins to give them a little zest and intrigue. We also wanted patties that weren’t wet or gluey but rather just cohesive enough to hold together when flipped in the pan, with a little textural contrast from chunks of beans and a nice crust. For convenient and reliable beans, we turned to canned, and pulsed them in the food processor to ensure the best texture. Eggs, flour, and an unorthodox ingredient tortilla chips bound the patties together without overwhelming the beans’ flavor. Refrigerating the mixture before forming patties allowed it to firm up so the patties would better hold their shape when cooked. Our favorite canned black beans are Bush’s Best. When forming the patties, it is important to pack them firmly together.
Steps
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1
Done
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Spread beans onto rimmed baking sheet lined with triple layer of paper towels and let drain for 15 minutes. In large bowl, whisk eggs and flour together into uniform paste, then stir in scallions, cilantro, garlic, hot sauce, cumin, coriander, salt, and pepper. |
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2
Done
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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. Stir processed bean mixture into egg mixture until well combined. Cover and refrigerate for 1 hour. |
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3
Done
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Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Divide bean mixture into 6 equal portions. Firmly pack each portion into tight ball, then flatten to 3½-inch-diameter patty and place on rimmed baking sheet. |
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4
Done
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Heat 2 teaspoons oil in 10-inch nonstick skillet over medium heat until shimmering. Carefully lay 3 patties in skillet and cook until bottoms are well browned and crisp, about 5 minutes. Flip patties, add 2 teaspoons oil to skillet, and cook until well browned and crisp on second side, 3 to 5 minutes. |
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5
Done
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Transfer burgers to wire rack and keep warm in oven. Repeat with remaining 4 teaspoons oil and remaining patties. Place burgers on buns and serve. |
