Kenji lopez black bean burger

Complex and satisfying with a robust texture that even carnivores love. Even in my earlier days as an unabashed eater of all things ground and beefy, I always had a place in my heart for black bean burgers.

I love burgers. Almost all of the time, the burgers I eat are made from beef, but occasionally we change things up at our house. At some point, my wife or I found this recipe for black bean burgers on Serious Eats. The recipe was created by J. Are you a video person?

Kenji lopez black bean burger

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Develop and improve services. A couple of tablespoons of mayonnaise helped, but it was more of an overall moisture-booster, rather than the concentrated pockets I was looking for. Understand audiences through statistics or combinations of data from different sources.

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Complex and satisfying with a robust texture that even carnivores love. Even in my earlier days as an unabashed eater of all things ground and beefy, I always had a place in my heart for black bean burgers. I'd occasionally sneak one off of my vegetarian friends during backyard barbecues. If a bar claimed to have excellent homemade black bean burgers, I'd order one with cheese and bacon, if I felt like it. In its ideal form, a black bean burger should be moist and meaty, with a patty that holds together and forms a substantial crust, packed with robust bean flavor and the seasonings that complement it. Scan your way through the internet or the cooking section at the bookstore and you'll find recipe after recipe for black bean burgers that follows the same basic procedure: Chop your black beans in a food processor along with some aromatics; stir them together with eggs, breadcrumbs, and some more whole or partially chopped beans; form them into patties; and cook. I've followed a half dozen of these recipes, and while most of them produce pretty good flavor, they all have one fatal flaw: mushy texture. I mean, how could they not?

Kenji lopez black bean burger

During long summer days and warm weekends, I often find myself falling into one of two traps: either the "every recipe I make must be a daylong project" trap, or the "hey, it's summer, I'm gonna eat what I want" trap. And while slow-smoked pulled pork and barbecued ribs are all well and good, and burgers and mayo-based salads might be nice for the weekend or an occasional treat, none of those things are great if you're looking for something simple and satisfying that won't weigh you down on a Wednesday night. For weeknight dining in the summer, I'm looking for easy recipes that I can start cooking when my wife gets home from work and have on the table well before the sun goes down, whether they're cooked indoors or out. Here are some of the staple dishes I come back to again and again. Dishes that are tasty and healthy enough to eat every single day. The king of dips!

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Learn about Serious Eats' Editorial Process. It was probably baked 2 minutes longer than the previous image, so that explains the color. I tossed them into the food processor to grind them up for burgers. So what textures am I looking for here? Why It Works Partially dehydrating canned black beans in the oven solves the problem of mushy texture that plagues most black bean burgers. I have to admit: I gave in and went full Southwest a couple of times with pepper jack cheese and a dollop of guacamole, but most of the time I like to stick with the classics: shredded lettuce, pickles, and onions, and—aw, who am I kidding? I've loved them ever since I was kid, and when used the right way, they can add just the right amount of smoky, savory flavors without overwhelming the burgers. My mushrooms and caramelized onions are staying warm at the back of the griddle. Big Game sandwiches. For myself and my wife, we can easily get 3 to 4 nights of meals out of this recipe. The brand I currently have is from King Arthur Baking. Just make sure you get it on there with enough time for it to fully melt and optimize that goo factor. The problem is, even whole cooked beans are still kinda mushy. At some point, my wife or I found this recipe for black bean burgers on Serious Eats.

My college roommate gets me. I know this because they put up with me talking to them while gesturing absentmindedly with knives for four years, but more relevantly to this blog, at least, because they sent me a Snapchat of a black bean burger they had been playing with.

Twenty minutes later, here's what emerged:. Instead, I took a cue from a recipe for roasted chickpea and kale salad and noted how baking canned beans can turn them dense and meaty without rendering them inedible. An unexpected for me ingredient that I greatly enjoy is cashews. As soon as there has been some cheese melting happening, add the hot mushrooms to the top to assist. Complex and satisfying with a robust texture that even carnivores love. These, on the other hand, are hearty, but not heavy: they're the kind of burger I can eat whenever I feel like it. Almost all of the time, the burgers I eat are made from beef, but occasionally we change things up at our house. Why It Works Partially dehydrating canned black beans in the oven solves the problem of mushy texture that plagues most black bean burgers. Read Time: 7 minutes I love burgers. Subscribe and I'll email you the next time I post a new sandwich.