America's Test Kitchen Black Bean Burgers

America's Test Kitchen Black Bean Burgers: A Busy Mom's Delight

As a busy mom juggling work, kids, and a million other things, finding time to cook healthy, delicious meals can feel impossible. But let me tell you, these black bean burgers are a game-changer. They're surprisingly easy to make, packed with flavor, and customizable to fit your family's tastes. Forget those bland, dry veggie burgers you find in the freezer aisle; these are bursting with texture and satisfying heartiness.

The best part? Much of the prep work can be done ahead of time. I usually whip up the burger mixture on a Sunday afternoon, pop it in the fridge, and then just cook them up when dinnertime rolls around. This means less stress during the week and more quality time with my family. Plus, these are perfect for meal prepping – make a big batch, freeze them individually, and then you have quick and easy dinners ready whenever you need them. Leftovers are just as delicious cold, too, so I often pack them for lunch the next day. The kids even love them!

What Makes These Burgers Special?

These aren't your average black bean burgers. The secret lies in the combination of ingredients. The slightly crunchy corn tortilla chips add a delightful textural element that keeps the burgers from becoming overly dense. The spices – cumin, coriander, and a hint of hot sauce (optional, of course) – create a complex flavor profile that’s both savory and slightly spicy. And the scallions add a fresh, vibrant note that balances out the richness of the beans. I’ve experimented with other additions, like finely chopped bell peppers or corn, and they all worked beautifully, adding more color and flavor. Feel free to get creative and experiment with your favorite ingredients!

Tips and Tricks for Success:

Perfectly Formed Patties: The recipe calls for pressing the bean mixture into tight balls before flattening them. This helps ensure the burgers hold their shape while cooking. Don't be afraid to firmly pack them; they will cook up beautifully and not fall apart.

Cooking to Perfection: The instructions suggest cooking the burgers in a skillet before transferring them to the oven. This combination ensures perfectly crisp exteriors and consistently cooked interiors. The oven keeps them warm while you cook the remaining patties, preventing them from getting cold.

Make it a Meal: These burgers are incredibly versatile. I love serving them on toasted wheat buns with all the fixings: lettuce, tomato, onion, your favorite cheese, and a dollop of your favorite sauce (I’m partial to a creamy avocado mayo). They're also delicious served on top of a bed of greens for a lighter meal, or crumbled into a salad for added protein and texture.

Beyond the Basics:

While the recipe is fantastic as is, there are countless ways to personalize these black bean burgers. Experiment with different toppings, sauces, and cheeses to find your family's favorite combinations. You could add caramelized onions, sautéed mushrooms, or roasted red peppers for an extra burst of flavor. A drizzle of chipotle mayo or a spicy sriracha aioli would also complement the burgers beautifully. And let’s not forget the importance of a good bun! A pretzel bun, brioche, or even a gluten-free option would elevate the overall experience.

More Than Just a Burger:

These black bean burgers are more than just a meal; they're a testament to the power of simple ingredients and clever cooking techniques. They’re a healthy, delicious, and budget-friendly option that doesn't compromise on taste or convenience. They’re the perfect solution for busy weeknights when you need a satisfying meal that’s quick to prepare yet packed with flavor. And, as a busy mom, that's a recipe for success in my book!

So, give these amazing black bean burgers a try. I'm confident they’ll quickly become a family favorite. You might even find yourself making a double batch – because let’s face it, leftovers are just as delicious!

Step-by-step

• Line rimmed baking sheet with triple layer of paper towels and spread beans over towels. Let stand for 15 minutes.
• 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.
• 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.
• 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.)
• 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.