What Im about to say may upset you, and if thats the case, I sincerely apologize.
I think beef is just okay.
Welcome to Burger Week!
Grilling season is in full swing, and were flipping out over burgers.
To quote Matty Matheson, Burnt beef tastes like shit!)
As a person who just wants to see vegetables succeed, this hurts me on the inside.
No matter what you do to plants, theyll never be beefand thats fine!
They can be their own thing.
wont know the difference.
Soaked beans makea better veggie burger, but theyre not enough to make agreatone.
This concentrates their flavor and ensures they absorb plenty of tasty fat.
Crispy Black Bean Burgers
Dried beans and a food processor are the only musts here.
I developed this recipe with a skillet, so I cant recommend grilling these burgers.
This makes six moderately-sized burgers; double it for a crowd.
Soak for 12-24 hours.
Two hours before burger time (or the night before), start cooking the vegetables.
Give everything a rough chop and transfer to the work bowl of a food processor.
Heat the oil in a large skillet over medium heat.
Add the vegetables and season with at least a half-teaspoon each of table salt and pepper.
Cook, stirring frequently, for about five minutesyou just want to deflate them a little.
Let cool to room temperature, then refrigerate until youre ready to make the patty mixture.
(Other nuts will take less or more time; keep an eye on em.)
Let cool to room temperature.
Pulse until the mixture is finely ground, scraping down the sides of the bowl frequently.
Aim for mostly-uniform particles about the same size as cooked grits or polenta.
My mixture needed a scant quarter cup of breadcrumbs this time.
Freeze the patties for five to ten minutes or refrigerate for half an hour before cooking.
While they chill, heat up a wide skillet over medium heat and prepare your buns and condiments.
Cook for four to five minutes, flip, press, and repeat.
Serve on toasted buns with all thefixinsyour heart desires.
