Black Bean Burgers (Cook's Illustrated)
For great-tasting, cohesive burgers, we start by grinding tortilla chips in the food processor. We then pulse the beans with the chips so the beans maintain some texture. Eggs, and flour, which contains sticky amylopectin, help to hold the burger mix together. To keep the preparation simple, we add no-cook seasonings that bolster the Latin American flavor of the burgers. Letting the mixture sit in the refrigerator for an hour gives the starches time to soak up moisture from the egg, so the patties are easier to shape.
For a quick homemade burger topping, we use a 50:50 mix of mayonnaise and sour cream and spike it with spicy chipotle chiles (canned smoked jalapenos). Garlic adds another layer of complexity. To give the flavors time to blend, we let the mixture sit for an hour before serving.
2 (15-ounce) cans black beans, rinsed
2 large eggs
2 tablespoons all-purpose flour
4 scallions, minced
3 tablespoons minced fresh cilantro
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon hot sauce (optional)
½ teaspoon ground coriander
¼ teaspoon pepper
1 ounce tortilla chips, crushed coarse (½ cup)
8 teaspoons vegetable oil
6 hamburger buns
Chipotle Mayonnaise
3 tablespoons mayonnaise
3 tablespoons sour cream
2 teaspoons minced canned chipotle chile in adobo sauce
1 garlic clove, minced
⅛ teaspoon salt
The black bean mixture needs to be refrigerated for at least 1 hour or up to 24 hours prior to cooking. When forming the patties, it is important to pack them firmly together. Our favorite canned black beans are Bush’s Best. Serve the burgers with your favorite toppings or with one of our spreads (see below).
1. Line rimmed baking sheet with triple layer of paper towels and spread beans over towels. Let stand for 15 minutes.
2. Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions; cilantro; garlic; cumin; hot sauce, if using; coriander; salt; and pepper until well combined.
3. Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.
4. Adjust oven rack to middle position and heat oven to 200 degrees. Divide bean mixture into 6 equal portions. Firmly pack each portion into tight ball, then flatten to 3 1/2-inch-diameter patty. (Patties can be wrapped individually in plastic wrap, placed in a zipper-lock bag, and frozen for up to 2 weeks. Thaw patties before cooking.)
5. Heat 2 teaspoons oil in 10-inch nonstick skillet over medium heat until shimmering. Carefully place 3 patties in skillet and cook until bottoms are well browned and crisp, about 5 minutes. Flip patties, add 2 teaspoons oil, and cook second side until well browned and crisp, 3 to 5 minutes. Transfer burgers to wire rack set in rimmed baking sheet and place in oven to keep warm. Repeat with remaining 3 patties and 4 teaspoons oil. Transfer burgers to buns and serve.
Chipotle Mayonnaise: Combine all ingredients. Cover and refrigerate for at least 1 hour.
None Available.