I’m not a Vegetarian but I cook for one. I have seen my beau suffer through many a Veggie Burger. Some with a variety of vegetables, some soy or wheat gluten based, and some eve with white rice! that was the worst! After one bite the rice literally fell out of the burger into a big hot mess.
When he didn’t have something in the freezer to fall back on, I made it my mission to find the best Veggie Burger recipe that we both could eat and want time and time again.
After a few tries that weren’t half bad, I finally found one that we not only loved but I could make a big ‘ol batch at a time and freeze for future burger nights and there aren’t a ton of ingredients either. I adapted this recipe from Cook’s Illustrated and made a couple of my own changes to suit our taste.
There is a secret to these delicious burgers……it’s corn chips! That’s right, corn chips. They actually provide the “texture” of ground meat. And that’s what vegetarian meat substitutions are for the most part is simulating the same “texture” as meat which can be hard to do. The original recipe called for tortilla chips but I find that corn chips gave a better end result for getting that ground meat texture.
Try this recipe not only for your vegetarian friends and family. but for non vegetarians because at the end of the day it’s about the taste that keeps them asking for more.
The burger pictured here has a Vega Cheese Sauce. I couldn’t believe how good it is. A great substitution for cheese if you are cutting down on dairy. Recipe coming soon!
Other recipe you may like:
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.
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.
Really Good Veggie Bean Burgers
- September 2, 2018
- 6
- 2 hr
- Print this
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
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ounce corn chips, crushed coarse (1/2 cup)
- 8 teaspoons olive oil or coconut oil
- 6 broche buns
Directions
- Step 1
- 1. Line rimmed baking sheet with triple layer of paper towels and spread beans over towels. Let stand for 15 minutes.
- Step 2
- 2. Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions
- Step 3
- cilantro
- Step 4
- garlic
- Step 5
- cumin
- Step 6
- coriander
- Step 7
- salt
- Step 8
- and pepper until well combined.
- Step 9
- 3. Process corn 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.
- Step 10
- 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.)
- Step 11
- 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 add toppings and serve.
