Who doesn’t love a good burger? No one. That’s who.
So what if I told you I had a delicious burger recipe that’s loaded with vegetables and good for you, too?
These black bean burgers are just that – with a sneaky little trick to make sure they turn out just right, every time.
If you’ve ever tried making your own bean or veggie burgers you’d know they can be watery, break apart, have a weird mushy consistency or lack flavour.
But not these ones. After doing a little deep dive on the internet, I came across a recipe on serious eats which gave me the idea to partially dehydrate the black beans prior to forming patties to overcome the consistency issue.
Sure, it adds a little extra prep time but trust me when I say it’s SO worth it. The burgers this added step produce are not mushy at all, hold the perfect burger consistency and heaps of flavour – especially when combined with chia seeds, which help to absorb any additional moisture without drying out the patties.
The were a big hit with my family and boyfriend – none of whom would normally go for a veggie option – which I’m taking as success!
X2 400g tins black beans, drained and rinsed
1/2 red onion, chopped
5 cloves of garlic
1/4 cup quinoa
1/4 teaspoon turmeric
1 teaspoon coriander seeds
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon chia
2 tablespoon soy sauce
Salt and pepper to taste
Preheat oven to 180° fan forced and line a baking tray with parchment. Spread beans, chopped onions and garlic cloves evenly across tray and season with salt and pepper. Bake for 30 minutes on the middle rack, mixing half way through. You’ll know your beans are ready when most of their skins have popped.
While the beans are dehydrating in the oven, boil the quinoa and turmeric in 1/2 cup of water over a medium flame until all the water is absorbed.
In a mixing bowl, combine eggs, coriander seeds, cumin, smoked paprika, cayenne pepper and soy sauce and set aside.
Once the beans have dehydrated, allow them to cool for a few minutes before either mashing them with the back of a fork, or (and this is my preference as it’s much quicker) process them with the quinoa until most of the beans have broken up. It shouldn’t form a smooth paste as some larger bits of beans create a nice texture.
Add the beans and quinoa to the egg mix along with the chia seeds and combine well. Form into patties. I used about two tablespoons per patty, but just aim to make each one about as large as the buns you’re serving them in – if you’re serving them in buns.
Preheat a frying pan with a little olive oil and cook patties for 4-6 minutes on each side, or until browned.
I don’t need to tell you what to do next – you know how to make a burger!