“Black bean burger” is a misnomer. The word burger represents a meaty, juicy, greasy food. By definition, it cannot be achieved with measly beans. However, in an effort to save our arteries from clogging, our joints from deteriorating, and our planet from disintegrating into nothingness, it’s a good idea to switch out our favorite indulgent foods for healthier options from time to time. Hence the popularity of the “black bean burger” - or worse yet, the “veggie burger” (is there anything that sounds more unappetizing?)
Despite the popularity of the black bean burger, why is it when you order it in a restaurant, nine times out of ten it is some mushy patty that squeezes out of the sides of the bun with your first bite? I say that’s unequal burger treatment. So many claim to serve the best meat burger but so few strive to achieve even a decent bean burger.
On a recent weekend, I found myself with a large amount of cooked black beans and no plans for their future. I decided to spend the afternoon crafting a vegetarian burger that was not only not mushy, but actually really delicious and satisfying. A few things to keep in mind when creating a bean burger: 1. Do not puree all the beans into a paste; some of the beans should be roughly chopped to provide texture. 2. Add a non-bean ingredient to provide even more texture - many go for bulgur, quinoa or nuts. 3. Beans are bland - you have to season the hell out of them. Other than that, making non-meat burgers is a breeze. I topped these with blanched and shocked purple cabbage (I love me some purple cabbage) and a simple spicy mayo sauce. You can easily go the lettuce-tomato route as well.
(Yield: 6 patties)
Ingredients:
Burgers:
3 tbsp olive oil, divided
1 small onion, diced
3 garlic cloves, minced
3 c cooked black beans, divided (canned is fine)
1/4 c finely chopped walnuts
1/4 c plain breadcrumbs
1 egg
1/3 tsp salt + 1/3 tsp freshly ground black pepper
3/4 tsp ground coriander
1/2 tsp cumin seeds
6 soft buns
Cabbage:
1/2 head small purple cabbage, finely shredded
1 tbsp white vinegar
Salt
Sauce:
3 tbsp mayo
2 tbsp sour cream
1-2 tsp Sriracha or other hot sauce
Procedure: Begin by preparing cabbage topping: Bring a medium-sized pot of water to a boil and prepare an water-ice bath. Add cabbage to pot and cook for 1 min. Drain and immediately transfer to ice bath. Stir the cabbage until it is completely cool, wring the water out of the cabbage and transfer to a dry bowl. Season with vinegar and a pinch of salt and stir to combine. Set aside. To make the sauce, combine all ingredients in a small bowl. Set aside.
Heat 1 tbsp olive oil in a small pan and add onion and garlic with a pinch of salt. Cook, stirring frequently, until softened, about 3 min. Transfer to a large bowl and set aside. Place 1 c cooked beans (if using canned, be sure to rinse and drain well before using) into a food processor and pulse until roughly chopped. Transfer to bowl with onions. Take remaining 2 c beans and place into food processor. If using freshly cooked beans (not canned), add a tablespoon of water. Puree beans until they are pasty. Transfer to the bowl. Add walnuts, breadcrumbs, egg and seasonings to bowl as well. Stir the mixture with a spoon and then with your hands just until everything is evenly incorporated - do not overmix. The resulting mixture should easily stick when pressed together. If it’s falling apart, you may have to sprinkle in a bit more breadcrumbs. If it’s too dry, add a tablespoon of water.
Heat the remaining 2 tbsp oil in a large skillet over a medium flame. Wet your hands and shape the mixture into 6 evenly sized patties. Place half of the patties into the skillet. Cook for 3 min on one side, flip and cook another 3 min until browned. Repeat with remaining patties.
To assemble, divide the sauce evenly among 6 bun halves. Place bean patties on remaining bun halves and top with cooked cabbage and top bun halves.
What is your favorite non-meat burger ingredient?
Slaw on burgers - heaven!