BBB: Black Bean Burgers
A couple of years ago I got a subscription to Cook’s Illustrated, a fabulous food magazine. It has a few distinctive features:
- no ads! this hugely increases my happiness in reading the magazine cover-to-cover
- the recipes are written like science experiments
- the interiors are all black-and-white, with some photos replaced by schematics or pencil-sketch-style drawings (see right)
The recipe is for a vegetarian burger. I’ve had veggie burgers before, but they always had the look, taste and texture of hockey pucks. To the contrary, these ones are pretty satisfying on all counts. Especially if you like your burger loaded with fixin’s, you can barely notice the difference in switching from beef burgers to these beany bad boys.
Here’s the outline of the recipe. I imagine you can use whatever herbs and spices are your favourite and it will turn out great no matter what.
- Drain two 15-ounce cans of black beans. Let sit on paper towels to dry thoroughly.
- Weigh one ounce of tortilla chips by into a food processor. Pulverize.
- Add the beans to the food processor and process until they have the texture of ground beef (approx 5 pulses).
- Beat two eggs. Incorporate 2 tbsp flour; this will be the glue to keep the burgers together. Add herbs (4 green onions and a half-bunch of chopped cilantro leaves) and spices (1 tsp cumin, 1/2 tsp coriander, 1/4 tsp each salt and pepper, 1 tsp sriracha, 2 minced garlic cloves). Stir.
- Combine “glue” with bean-chips mixture and stir with a spoon until uniform.
- Important! Let the mixture rest, covered, in the fridge. Rest for at least 1 hour and at most 1 day.
- Form about 8 patties (or 12 to 16 sliders). Fry in a generous amount of vegetable oil at medium-high heat for 5 minutes per side.
We still have a couple left (pictured above). Just to make sure I don’t forget how to be a carnivore, I’ll be eating one topped with bacon slices for dinner.
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