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? If you have a problem with enjoying black bean or veggie burgers, the only suggestion I can offer is to think of them as something other than a burger. They are similar but to me, they are a very different sandwich that I enjoy from time to time.

Kenji lopez black bean burger

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Heat 1 tablespoon oil in a large nonstick or cast iron skillet over medium heat until shimmering. Sometimes your veggie burger accidentally gets bacon on it.

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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.

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.

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Skip to content. Toppings as desired, such as shredded lettuce , sliced onions, and pickles. Chicken sandwiches for babies. Check back next week when we do something a little Super. When it comes time for me to cook these, I form the patties on parchment. Black bean burger ecstasy, if such a state exists. The biggest trick to cooking them is to use moderate heat. In This Recipe Expand. This is a photo of fully roasted black beans. At some point, my wife or I found this recipe for black bean burgers on Serious Eats. Add chipotle chile and sauce and cook, stirring, until fragrant, about 30 seconds. 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 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. You can mix up the combination of beans, spices, and veggies more or less infinitely.

If you want a true pretzel bun experience, you must use pretzel salt. The melted cheese would drip into the grill or the skillet. To freeze, place formed patties on a parchment-lined baking sheet and place in freezer until fully frozen, about 1 hour. Roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Just make sure you get it on there with enough time for it to fully melt and optimize that goo factor. 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. It was probably baked 2 minutes longer than the previous image, so that explains the color. Brush tops of burgers with oil. Read Time: 7 minutes I love burgers. So the question is: how do we get our beans less mushy? Use limited data to select content.