Fake meat has come a long way in the past few years – unless you don’t want a vegan burger that “tastes like beef”. In this case, basically nothing has changed. It’s a shame because good veggie burgers kick ass. In terms of taste, they’re more interesting and versatile than ground beef (real or vegetable) and dirt cheap to make. Where’s the vegetable-based burger renaissance we deserve?
I think until they get a little sexy regular old veggie burger connoisseurs have to make our own. The only problem is that My favorite recipe may be a confirmed blast, but it’s kind of an obligation. Sometimes I don’t have time to soak beans overnight and spend an hour making a paste of vegetables – but I’m always ready to mash a black bean burger, so I made a version that is faster, easier, and more is just as delicious.
This recipe uses ingredients that normal people keep in their homes. No chopping or chopping is required – the most important step is drying the beans in a pan to ward off mushiness. Your food processor will take care of the rest. Best of all, these burgers are ready in about 30 minutes, which I verified by testing on a dangerously empty stomach.
You’ll take a look at these instructions and think I’ve lost them for good, but trust the process. Powdering canned oats, nuts, mayo, chili peppers, and bean juice is a kind of mortar for the burgers, so they stick together surprisingly well without eggs or other binders. Oh, and they absolutely clap: hearty, a bit spicy on the outside, crispy on the outside and almost creamy on the inside – everything you would expect from a burger with black beans.
Quick and easy black bean burgers
This recipe should make 4 thin but firm patties. Feel free to make some sensible substitutions: if you don’t have mayo, sour cream or ranch dressing will work great. A couple of large dried chilies, soaked and peeledcan easily stand for the cans. And of course, you should add or remove spices to your liking.
- 1/2 cup rolled or quick simmering oats
- 1/2 cup nuts of any kind, roasted or raw (I used roasted walnuts)
- 2 tablespoons of mayonnaise or vegan mayonnaise
- 1 4-ounce can of roasted green chillies or 1 chipotle in adobo, drained
- 1 1/2 cups cooked black beans, homemade or from a 15-ounce can
- 2 teaspoons hot sauce of your choice or more as desired (my favorite is El Yucateco Black Label)
- 1 teaspoon of garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon of Adobo spice or garlic salt and more to taste
- 1-2 tablespoons of water as needed
- Vegetable or olive oil for cooking
- Rolls and condiments of your choice to serve
Place the oats, nuts, mayonnaise, and drained chilies in the bowl of a food processor. Add about 2 tablespoons of liquid from the beans. Pulse until you have a coarse paste and scrape the sides of the bowl as needed. Let this mixture sit while you prepare the beans.
Drain the beans thoroughly and spread them in a large pan with a non-stick coating or well seasoned cast iron. Cook over medium to high heat for 5-8 minutes, stirring once or twice, until completely dried out and starting to split. Try one for seasoning and adjust as needed – canned beans usually need at least a little salt.
Scrape the hot beans into the food processor, add everything else but water, and process until you get a relatively smooth paste. Take a sneak peek and adjust the seasonings as needed. If it holds together when pinched, you’re ready. If it’s a dry, crumbly mess, toss in a tablespoon of water and process to combine. Wet your hands generously and shape the burger mixture into 4 patties. (A little extra surface moisture prevents cracks and crumbs.)
Wipe the bean pan and heat it with a thin layer of vegetable or olive oil on medium heat. Add as many patties as you can and let them cook until the top is dry and firm to the touch. This takes at least 4-5 minutes for thin patties and 6-8 minutes for thick ones. They will fall apart if you turn them over too soon, so don’t touch them! Use the downtime to toast buns, slice onions and tomatoes, and get your other condiments ready.
Turn the burgers over and cook until the underside is brown, another 3-5 minutes depending on the thickness. Serve on toasted buns with your favorite toppings. If you have any leftover burger mixture, shape it into patties and freeze them on a parchment-lined sheet pan so they’re ready for your next bean burger craving.
