The Best Black Bean Burgers I've Ever Had
Try this The Best Black Bean Burgers I've Ever Had recipe, or contribute your own.
Try this The Best Black Bean Burgers I've Ever Had recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- ingredients2 (14 ounce) cans black beans drained, rinsed, and patted dry
- 1 tablespoon extra virgin olive oil
- 3/4 cup finely chopped bell pepper (1/2 of a pepper)
- 1 cup finely chopped yellow onionâ (1/2 of a large onion)
- 3 garlic cloves, minced (about 1 tablespoon )
- 1 and 1/2 teaspoons groundâ cumin
- 1 tea
Is the center still mushy or is it finally holding its structure? Moisture management dictates success when handling legume-based patties, as excess liquid prevents proper binding. Blotting the drained beans thoroughly with paper towels removes surface starches that hinder firmness. Using a heavy cast-iron skillet provides even heat distribution necessary for creating a crisp exterior crust without burning.
Judging Doneness Visually
Press the center of the patty firmly with a spatula to assess internal firmness. Resistance at the surface indicates the starches have set and moisture has evaporated sufficiently. Cook each side for four to five minutes over medium heat until deep brown color develops. Fresh bell peppers release more water during cooking than jarred or frozen alternatives, requiring an extra two minutes in the pan to evaporate excess liquid.
- Excessive crumbling usually stems from insufficient moisture reduction in the vegetables; press the cooked onion and pepper mixture against a fine-mesh strainer before combining.
- Soggy centers indicate the skillet temperature was too high, scorching the outside before heat penetrated the middle.
- Storing shaped patties in the refrigerator for twenty minutes before cooking helps proteins firm up and prevents breaking apart in the oil.
