Thats a shame, because good veggie burgers kick ass.
Wheres the vegetable-based burger renaissance we deserve?
The only problem is thatmy favorite recipe, while a confirmed banger, is kind of a commitment.
This recipe uses ingredients that regular people keep in their houses.
Your food processor takes care of the rest.
Quick and easy black bean burgers
This recipe should yield 4 thin yet substantial patties.
A couple of large dried chiles,soaked and peeled, can easily stand in for the canned ones.
And, of course, you should add or subtract seasonings to suit your tastes.
Add about 2 tablespoons of liquid from the beans.
Pulse until you have a rough paste, scraping down the sides of the bowl as needed.
Let this mixture sit while you prepare the beans.
Thoroughly drain the beans and spread them out in a large nonstick or well-seasoned cast iron skillet.
Taste one for seasoning and adjust as neededcanned beans usually need at least a little salt.
Take a little taste and adjust the seasonings as needed.
If it holds together when pinched, youre set.
If its a dry, crumbly mess, throw in a tablespoon of water and process to combine.
Generously wet your hands and form the burger mixture into 4 patties.
(Some extra surface moisture helps prevent cracking and crumbling.)
This will take at least 4-5 minutes for thin patties and 6-8 for thick ones.
Theyll fall apart if you flip them too soon, so dont touch!
Use the downtime to toast buns, slice onions and tomatoes, and get your other condiments ready.
Flip the burgers and cook until the underside is brown, another 3-5 minutes depending on thickness.
Serve on toasted buns with your favorite toppings.
