Football! {Recipe: The Best Black Bean Veggie Burgers} (2024)

FAQs

How to make black bean burgers less mushy? ›

Hearty chopped cashews add textural variation, while panko bread crumbs help bind the patties without turning them mushy.

Spices and tomato paste: Smoked paprika, chili powder, salt, and pepper combine to make these burgers a little smoky and incredibly delicious. Tomato paste adds color, sweetness, and an umami flavor to the burgers (highly recommended!). Cooked rice: Adds more texture to the veggie burgers.

The best veggie burgers I have eaten have always presented themselves as exactly that: veggie – not “beef style” or anything like that – just “veggie”. The most common problem faced by homemade bean burgers is that they become mushy. This is usually caused by over mashing the beans.

Panko breadcrumbs: breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great. Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.

Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds. These are dry ingredients, though the recipe's other ingredients often add just enough moisture to make a sufficient binder.

Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.

Add oats to thicken, or liquid to thin, as needed. Stir in the cilantro, and let sit for 5 minutes. Shape into 4 large or 8 small patties; let them sit for 5 minutes. Put the oil in a large skillet over medium-low heat.

But through my Made by Lukas veggie burger business, I spent many, many hours cooking off free veggie burger samples for shoppers in frigid dairy departments of grocery stores, where I learned that one way to solve for mushy veggie burgers is to just cook them bit longer, and slower, on sightly lower heat, and to even ...

Add the Flavourings. Parmesan, garlic, paprika, mayo (bit of fat + flavour), salt and pepper, plus egg to bind and some breadcrumbs to reduce some of the moisture content of the Veggie Burger mixture. Blitz again until it's all well combined and it has a texture like meat mince (ground beef).

Researchers at Impossible Foods discovered that by adding heme to their plant-based burgers, they could capture a lot of the aromas we associate with meat. They call it their "magic ingredient," and, combined with yeast extract, it does seem to do a pretty good job.

How can I make my burgers more flavorful? ›

Blue cheese, grilled pineapple, or avocado will add a lot of flavor to a classic hamburger. Many, if not all, of these ingredients can already be found in your kitchen and pantry.

To cook the black bean burgers, heat 1Tbsp cooking oil in a skillet over medium heat. Once the oil is hot, add a few of the black bean burgers and cook for about 4-5 minutes on each side, or until they are well browned and heated through.

Consider incorporating ingredients like breadcrumbs, brown rice, quick oats, whole wheat flour, or panko to bind the mixture together. These ingredients not only add texture but also help absorb excess moisture. NOTE: use quick oats as they will hold the burger together much better than regular rolled oats.

Beans, for instance, are a good source of both zinc and iron. They are also an important protein resource. Black bean burgers are never going to be mistaken for hamburgers, but they are typically a solid choice when it comes to health.

Try to work as efficiently as possible and avoid squeezing too hard, since overworking the beef is a big reason why burgers fall apart. If you don't want to grill them right away, however, throw them in the fridge while you wait – colder burgers are less likely to break down when you cook them.

watch the edges, and don't flip them until the edges are browning. also pay attention to the way you shape your burgers. if they're much thicker in the middle than they are on the edges, the middle will still be loose while the edges of the burger are firm. and then you have the fall-apart thing happening.

If they aren't bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs. They work well with ground meat and are easy to incorporate into the rest of your ingredients.