Black Bean Burgers

Name: Black Bean Burgers
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: United States
Ingredients: 2 cans (2 × 15 oz) black beans, 2 × 400 g, drained, rinsed and patted dry; 60 g (½ cup) walnuts, toasted; 1 tbsp olive oil; 1 onion, small, finely chopped; 2 cloves garlic, finely chopped; 1 tsp ground cumin; 1 tsp sweet smoked paprika; 1 tbsp soy sauce; 1 tsp Dijon mustard; 70 g (1 cup) panko breadcrumbs; 1 egg, large, beaten; 5 g (¾ tsp) fine sea salt; 3 tbsp neutral oil, for frying; 6 burger buns, toasted; 6 slices cheddar, optional; lettuce, sliced tomato, red onion, Quick Pickles, mayonnaise or ketchup

Firm, crisp-edged veggie burgers that hold together on the grill or in the pan

Makes: 6 burgers
Hands-on: 30 min
Total: 1 h 15 min
Level: Some skill

Most bean burgers are mushy because canned beans are wet. Drying the beans briefly in the oven and adding toasted walnuts and breadcrumbs gives a patty with a meaty bite and a properly crisp crust.

Ingredients

Patties

2 cansblack beans (2 × 15 oz)2 × 400 g, drained, rinsed and patted dry
60 gwalnuts (½ cup)toasted
1 tbspolive oil
1onionsmall, finely chopped
2 clovesgarlicfinely chopped
1 tspground cumin
1 tspsweet smoked paprika
1 tbspsoy sauce
1 tspDijon mustard
70 gpanko breadcrumbs (1 cup)
1egglarge, beaten
5 gfine sea salt (¾ tsp)
3 tbspneutral oilfor frying

To serve

6burger bunstoasted
6 slicescheddaroptional
lettuce, sliced tomato, red onion, Quick Pickles, mayonnaise or ketchup

Diet: Vegetarian
Allergens: gluten, egg, tree nuts, soy, mustard, milk, sulphites
Origin: United States

Method

Heat the oven to 160°C (325°F). Spread the beans on a lined sheet pan and bake until their skins split and they look dry, 15 minutes. Cool for 5 minutes. 20 min
Meanwhile heat the olive oil in a frying pan over medium heat and cook the onion until soft and golden, 6 minutes. Add the garlic, cumin and paprika for 1 minute. 7 min
Pulse the walnuts in a food processor until finely chopped. Add the beans and pulse a few times until roughly mashed, with some chunks left.
Tip into a bowl and mix in the onion mixture, soy sauce, mustard, panko, egg and salt. Rest for 10 minutes so the breadcrumbs absorb moisture. 10 min
Shape into 6 patties about 2 cm (¾ in) thick. Chill for 15 minutes to firm up. 15 min
Heat the oil in a large frying pan over medium heat. Fry the patties until deep brown and crisp, 4–5 minutes per side. Add the cheese for the last minute, covering the pan to melt it. 10 min
Serve in toasted buns with your toppings.

Why it works

Canned beans carry a lot of water, which makes patties soft and sticky. A short bake dries them so the egg and breadcrumbs can bind them into a firm patty. Walnuts add fat and a meaty texture; the soy sauce adds savory depth.

Common mistakes

Processing the beans to a paste: you want texture.
High heat: the outside burns before the center heats. Medium heat gives a crust and a hot middle.

Variations

Grilled: Chill the patties for 30 minutes, brush with oil and grill over direct medium heat on an oiled grate for 4–5 minutes per side.

Make ahead and storage

Shaped raw patties keep 2 days in the fridge or 3 months frozen between sheets of baking paper; cook from frozen over medium-low heat, 7–8 minutes per side.

Notes

For egg-free, use 1 tbsp ground flaxseed mixed with 3 tbsp water. Fan oven: 140°C (275°F). Dijon mustard can contain sulphites. Milk only if you add the cheddar.