Black Bean Burgers

[Deleted]

Black Bean Burgers



Ingredients:
•1 ½ cups cooked Camellia Brand Black Beans
•1/2 cup vital wheat gluten (pure gluten flour)
•1/2 cup bread crumbs
•1/2 teaspoon cayenne
•1/2 teaspoon cumin
•Salt and pepper to taste
•1/4 cup water
•1 tablespoon Worcestershire sauce
•2 garlic cloves, finely chopped
•1/2 small onion, finely chopped
•2 tablespoons olive oil
•Cooking spray
•5 burger buns
•Lettuce leaves
•Tomato slices
•Red onion slices
•Mayonnaise

Total time:1 hourPrep time:30 minutesCook time:30 minutesYield:5

Directions:
1.Rinse, sort, and cook beans.
2.Mash beans in a mixing bowl. Add wheat gluten, bread crumbs, cayenne, cumin, water, Worcestershire, garlic, and onion. Combine all ingredients.
3.Season with salt and pepper to taste.
4.Form 5 burger patties from mixture.
5.Coat a preheated pan with olive oil. Cook patties for 5 minutes on each side. When flipping, spray each patty with cooking spray; this will allow for uniform browning.
6. Spread mayonnaise on bottom sides of buns. Top buns with burgers, garnishing with lettuce, tomato, and red onion.

www.camelliabrand.com/recipes/black-bean-burgers/

[clarencebunsen]

Replace the mashed beans with some cricket flour & ditch the buns and you might be onto something.

[Deleted]

Easier and better:

Ingredients

2
(15-ounce) cans black beans, rinsed
2
large eggs
2
tablespoons all-purpose flour
4
scallions, minced
3
tablespoons minced fresh cilantro
2
garlic cloves, minced
1
teaspoon ground cumin
1
teaspoon hot sauce, (optional)
½
teaspoon ground coriander
¼
teaspoon salt
¼
teaspoon pepper
1
ounce tortilla chips, crushed coarse (1/2 cup)
8
teaspoons vegetable oil
6
hamburger buns

1. Line rimmed baking sheet with triple layer of paper towels and spread beans over towels. Let stand for 15 minutes.
2. Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions; cilantro; garlic; cumin; hot sauce, if using; coriander; salt; and pepper until well combined.
3. 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. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.
4. Adjust oven rack to middle position and heat oven to 200 degrees. Divide bean mixture into 6 equal portions. Firmly pack each portion into tight ball, then flatten to 3 1/2-inch-diameter patty. (Patties can be wrapped individually in plastic wrap, placed in a zipper-lock bag, and frozen for up to 2 weeks. Thaw patties before cooking.)
5. Heat 2 teaspoons oil in 10-inch nonstick skillet over medium heat until shimmering. Carefully place 3 patties in skillet and cook until bottoms are well browned and crisp, about 5 minutes. Flip patties, add 2 teaspoons oil, and cook second side until well browned and crisp, 3 to 5 minutes. Transfer burgers to wire rack set in rimmed baking sheet and place in oven to keep warm. Repeat with remaining 3 patties and 4 teaspoons oil. Transfer burgers to buns and serve.
TECHNIQUES
Bean Burgers Gone Bad

Mixing lots of starchy binders with whole or coarsely chopped beans makes a dry, crumbly burger without much flavor. Pureeing the beans allows you to use minimal binders but turns the patty mushy and gluey.

CRUMBLY AND TASTELESS

Lots of starchy binders mute the bean flavor and dry out the burger.


WET AND MUSHY

Pureed beans need fewer binders but lead to burgers with a hummus-like texture.


Keys to an Ideal Black Bean Burger

Here’s what we did to create a burger full of earthy bean flavor that wasn’t muted by too much starchy binder.

DRY BEANS

Removing excess moisture by draining on paper towels helps cut down on the need for absorbent binders.


PULSE, DON’T PUREE

Pulsing the beans with tortilla chips (we processed them first) keeps the beans chunky for textural contrast.


GIVE IT EXTRA CLING

In addition to eggs and starchy tortilla chips, we add flour, which contains sticky amylopectin, to hold the mix together.


LET IT REST

Letting the mixture sit gives the starches time to soak up the eggs so the burgers are easier to handle.

www.americastestkitchen.com/recipes/8509-black-bean-burgers?extcode=NSFB24ZZ&utm_source=facebook&utm_medium=photo&utm_content=blackbeanburgers&utm_campaign=atkfacebook

[Deleted]

May 24, 2015 5:39:40 GMT -5 clarencebunsen said:

Replace the mashed beans with some cricket flour & ditch the buns and you might be onto something.

I don't like beef. But cricket flour sounds great

[Clipper]

I have never made black bean burger patties, but I DO prepare black beans occasionally using cumin, fresh garlic, finely diced onion, and a small can of chopped green chilis. I cook them, mash them and then heat them in a skillet with a bit of oil, making them into refried beans. Kathy and I like the bean mixture spread in a pyrex baking dish, covered with pepper jack cheese, and put in the oven just long enough to melt the cheese. We then eat it as a dip with tortilla chips. I have tried some of the commercially made veggie burgers and was not at all enthused with them. I am a dyed in the wool carnivore, unflappable in my desire for red meat or poultry.

[Deleted]

Mar 1, 2017 10:33:51 GMT -5 Clipper said:

I have never made black bean burger patties, but I DO prepare black beans occasionally using cumin, fresh garlic, finely diced onion, and a small can of chopped green chilis. I cook them, mash them and then heat them in a skillet with a bit of oil, making them into refried beans. Kathy and I like the bean mixture spread in a pyrex baking dish, covered with pepper jack cheese, and put in the oven just long enough to melt the cheese. We then eat it as a dip with tortilla chips. I have tried some of the commercially made veggie burgers and was not at all enthused with them. I am a dyed in the wool carnivore, unflappable in my desire for red meat or poultry.

Wow you can turn that into Black Bean Soup with a dollop of Greek Yogurt on top. Get rid of the tortilla chips because of the Sodium and place some in the grove of some celery. I tbs for 5 or 6 celery sticks should do it. I like poultry. Chicken and Turkey burgers and my dynamic Turkey meatballs simmered in Cento Pomodoro Sauce and basil and garlic. Use the canned whole plum tomatoes from italy San Marzano and put them through a sieve and sing the song Mamma.