Football! {Recipe: The Best Black Bean Veggie Burgers} (2024)

FAQs

How do you keep black bean burgers from falling apart? ›

Hearty chopped cashews add textural variation, while panko bread crumbs help bind the patties without turning them mushy.

Black Bean Burger Serving Suggestions

Once you've cooked your patties, it's time to eat! I love to serve this homemade black bean burger with chipotle sauce, lettuce, tomato, red onion or pickled red onion, and dill pickles for crunch.

Spices and tomato paste: Smoked paprika, chili powder, salt, and pepper combine to make these burgers a little smoky and incredibly delicious. Tomato paste adds color, sweetness, and an umami flavor to the burgers (highly recommended!). Cooked rice: Adds more texture to the veggie burgers.

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

Panko breadcrumbs: breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great. Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.

The most common problem faced by homemade bean burgers is that they become mushy. This is usually caused by over mashing the beans.

But through my Made by Lukas veggie burger business, I spent many, many hours cooking off free veggie burger samples for shoppers in frigid dairy departments of grocery stores, where I learned that one way to solve for mushy veggie burgers is to just cook them bit longer, and slower, on sightly lower heat, and to even ...

Slice up some onions and (optional) beets thinly. The onions help to keep the burgers moist and add steam and flavour during cooking. If you don't like onions, try sliced mushrooms. Spices like garlic powder and a good barbecue sauce are also important for that authentic barbecue flavour.

Veggie burgers need a binder to hold them together. Think of it as the glue that makes the patty's ingredients stick. Check to make sure that the recipe you use has a binder included in the ingredients list. Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers.

Are black bean veggie burgers healthy? ›

Beans, for instance, are a good source of both zinc and iron. They are also an important protein resource. Black bean burgers are never going to be mistaken for hamburgers, but they are typically a solid choice when it comes to health.

Veggie Burger Serving Suggestions

Load your veggie burger up however you like – I like mine with avocado or guacamole, sliced red onion or pickled red onions, mustard, Sir Kensington's Avocado Mayo (not vegan) or Fabanaise (vegan), sprouts, and a squirt of sriracha or chipotle sauce on a homemade bun.

For the everyday meal, I just use parsley or thyme, and top with caramelized onions, arugula, and avocado. For a Mediterranean flavor, cilantro and mint. For a French touch, tarragon. The porto can also be switched for another liquor or wine.

Researchers at Impossible Foods discovered that by adding heme to their plant-based burgers, they could capture a lot of the aromas we associate with meat. They call it their "magic ingredient," and, combined with yeast extract, it does seem to do a pretty good job.

Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.

If you want a veggie burger that holds together, use binding agents like cooked grains (rice, quinoa, millet), eggs, flax eggs, bread crumbs, oats, flour or nut/seed flours like almond flour. The amount of grains or flour will depend on the recipe, but it's usually anywhere from ¼ to 1 cup.

Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.

watch the edges, and don't flip them until the edges are browning. also pay attention to the way you shape your burgers. if they're much thicker in the middle than they are on the edges, the middle will still be loose while the edges of the burger are firm. and then you have the fall-apart thing happening.