black bean burger recipe

cheeky-romantic  asked:

Your black bean burger looked awesome - I know you said you don't remember exactly how you made it, but do you have any tips on making veggie burgers? I've tried some recipes online with uh, mixed results :p

Okay, I’ve gotten a few asks about my black bean burger, so I guess I better try to remember the process. 

First, you get some black beans. You can get them dry and simmer them on med-low for about 4 hours, or you can buy them canned. I get mine dry because you get like five times as much for the same price as the canned. Once your beans are cooked (if they’re dry), mash them fully, or partially, or however you’re comfortable with. I usually just do a partial mash. 

Then add all your spices. Onion is essential. Either use a butt load of onion powder, or chop up a bunch of onion and put it in there. I find that this really helps develop the umami flavor. Saute the onions first if you’re feeling fancy. Then I usually add a little garlic powder, paprika, and black pepper. If you have access to vegan worcestershire sauce, I highly recommend it! (I found some once at a dollar store that didn’t have anchovy.) Failing that, throw in like 1/3 cup soy sauce, one tablespoon balsamic or cidar vinegar, two tablespoons brown sugar, a pinch of ginger, and a pinch of allspice. Failing all that, you can always dump some barbecue sauce in it. Then just a dash of olive oil (or whatever oil you have lying around). 

Now add some wheat gluten. I’m really not sure on proportions for this. If you have ½ a medium sized pot full of beans, I’d say maybe 1 to 1 and ½ cups of it. Mix it all together. If it’s still too sticky, add more gluten. If it’s too tough, add a bit of water. 

You should be able to form about 12 or so patties out of half a pot of beans, so do that and then put them on a sheet pan and bake them for about 10 minutes at 350F. 

This part, I think, is key. Take those patties out of the oven, let them cool, stick them in a bag and then into the fridge/freezer, and forget about them. I find that anything made with wheat gluten in it is always better if not eaten immediately after making it. When your’e ready, grab some patties, put a tiny bit of oil in the bottom of a pan, and fry them up like any other burger. 

I hope all this makes sense. Honestly, I rarely ever measure anything when I cook, so if something isn’t working for you, just try adjusting some of the proportions.