Kenji lopez black bean burger

Complex and satisfying with a robust texture that even carnivores love. Even in my earlier days as an unabashed eater of all things ground and beefy, I always had a place in my heart for black bean burgers.

I love burgers. Almost all of the time, the burgers I eat are made from beef, but occasionally we change things up at our house. At some point, my wife or I found this recipe for black bean burgers on Serious Eats. The recipe was created by J. Are you a video person? If you have a problem with enjoying black bean or veggie burgers, the only suggestion I can offer is to think of them as something other than a burger. They are similar but to me, they are a very different sandwich that I enjoy from time to time.

Kenji lopez black bean burger

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Any good melting cheese like American, cheddar, jack pepper jack if you'd likeor muenster works. That didn't work.

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Complex and satisfying with a robust texture that even carnivores love. Even in my earlier days as an unabashed eater of all things ground and beefy, I always had a place in my heart for black bean burgers. I'd occasionally sneak one off of my vegetarian friends during backyard barbecues. If a bar claimed to have excellent homemade black bean burgers, I'd order one with cheese and bacon, if I felt like it. In its ideal form, a black bean burger should be moist and meaty, with a patty that holds together and forms a substantial crust, packed with robust bean flavor and the seasonings that complement it. Scan your way through the internet or the cooking section at the bookstore and you'll find recipe after recipe for black bean burgers that follows the same basic procedure: Chop your black beans in a food processor along with some aromatics; stir them together with eggs, breadcrumbs, and some more whole or partially chopped beans; form them into patties; and cook. I've followed a half dozen of these recipes, and while most of them produce pretty good flavor, they all have one fatal flaw: mushy texture. I mean, how could they not? They're essentially made up of mashed beans and egg.

Kenji lopez black bean burger

During long summer days and warm weekends, I often find myself falling into one of two traps: either the "every recipe I make must be a daylong project" trap, or the "hey, it's summer, I'm gonna eat what I want" trap. And while slow-smoked pulled pork and barbecued ribs are all well and good, and burgers and mayo-based salads might be nice for the weekend or an occasional treat, none of those things are great if you're looking for something simple and satisfying that won't weigh you down on a Wednesday night. For weeknight dining in the summer, I'm looking for easy recipes that I can start cooking when my wife gets home from work and have on the table well before the sun goes down, whether they're cooked indoors or out. Here are some of the staple dishes I come back to again and again. Dishes that are tasty and healthy enough to eat every single day.

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Biting into them, they're as tasty as they look. To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. They were also a little too gooey. Raw meat has long, sticky proteins that cling together. I've loved them ever since I was kid, and when used the right way, they can add just the right amount of smoky, savory flavors without overwhelming the burgers. Learn how your comment data is processed. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage. Semi-soft melting cheese like cheddar, jack, and muenster all worked well on the flavor and juice fronts, but they were a bit of a pain to cook. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Create profiles for personalised advertising. It's a good thing too, because considering how tasty they are, that's going to be pretty darn often.

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The salt will start melting if you bag the buns up too soon, due to the moisture and condensation build-up in the bag. I spread a couple cans of drained beans onto a baking sheet and tossed them into the oven. Email Required Name Required Website. Black beans are in the name of these burgers, so first you must roast a bunch of them. Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. I ran through the usual gamut of add-ins: cooked grains like barley, bulgur wheat, wheat berries, and farro, as well as nuts, including peanuts, macadamia, pistachio, walnuts, and pine nuts. Cheese is not a must, but it's hard to resist. You can make a few on a big sheet of parchment, form them properly, and then use scissors or a sharp knife to cut each patty onto its own small piece of paper. These will not shrink as meat burgers do. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired. An unexpected for me ingredient that I greatly enjoy is cashews. Fold together gently but thoroughly with hands.