These Black Bean Burgers Have Some Genius Secret Ingredients

Delish

These black bean burgers are not only packed with delicious flavors, but hold together well (because nobody likes a crumbly burger).

Transcript

00:00Hey everyone, it's Tia in the Delish Kitchen studios.

00:03Black bean burgers are everywhere. Every chain restaurant has one.

00:07Every freezer aisle and every grocery store across America carries at least four brands.

00:12But to make a really great one, you need to make them at home.

00:15I'm going to teach you how to make a black bean burger that's so

00:18rich and delicious you will ditch the packaged ones for good.

00:22To begin, we are going to start by roasting our black beans as well as onion and mushroom.

00:32Black beans bring a lot of great texture to this burger,

00:34and obviously it's a black bean burger, so we gotta have them.

00:37We're also going to be roasting our onions and our mushrooms.

00:41Roasting, in this case, dries it out again so that it doesn't contribute

00:46as much moisture to the patty and make it mushy.

00:49We're just going for like a large rough chop.

00:52And you may notice that I took off the very top of the onion here.

00:58That's not because I intend to waste it.

01:01That's because I find it slightly more difficult to chop when the rounded edge is still there.

01:07And I do this with shallots and garlic too sometimes.

01:09You gotta learn these little tricks to just make things easier and

01:12less stressful when you're in the kitchen.

01:14With the mushrooms.

01:15So these are shiitakes, and they add great, great richness.

01:19You want to take off the stem.

01:22And then we're just going to chop about the same size as the onion.

01:28Super simple.

01:29If you can't find shiitakes, baby bellas would also work too.

01:33I'm just going to drizzle these with a little oil.

01:36And then add a little salt and pepper.

01:39Salt will just help break the veg down and season it also as it cooks.

01:43Who doesn't love a little pepper?

01:45So these are going to roast at 375 for about 18 to 20 minutes.

01:50And the black beans will take less time than that.

01:52We're looking at closer to 10.

01:55These are all roasted off, so now it's time to make our mixture.

01:59Into the food processor, we will go with our roasted black beans.

02:03Using the foil just like this I find is the easiest way.

02:07And if you find that some stick to the foil,

02:09you can use a spatula just to kind of tease them off like this.

02:17To this, we are going to add oatmeal, chopped garlic, some cilantro,

02:23and then our spices.

02:25So we have some smoked paprika, some chili powder, and some cumin.

02:30We are also going to add a little bit of salt and pepper.

02:34And some cumin.

02:36We are also going to add some avocado.

02:39One of the really cool things about this recipe is that it is vegan and gluten-free.

02:44In this case, the avocado is acting as the binder,

02:48like an egg would in another veggie burger recipe.

02:51And the oats are acting as filler that a panko breadcrumb would typically be.

02:57We are just going to blitz this until it is totally smooth.

03:04So we are going to take this off and just put it in the refrigerator.

03:14And we're going to leave it there for 10 minutes to hydrate.

03:17This mixture has been sitting in the refrigerator for about 10 minutes.

03:21Oh, incidentally, if you wanted to leave it longer, that would be cool too.

03:26But now it's ready to form into patties.

03:28So we're going to do four patties.

03:30And they're going to be pretty big ones.

03:32This is a jumbo-sized black bean burger, but it's so delicious.

03:36You're going to want all of it.

03:38So just go for the four.

03:41And basically, it feels like Play-Doh or like clay in my hands.

03:46That's the correct texture.

03:48You don't want it to be chunky or falling apart.

03:51If it's like that, you probably didn't blitz it enough.

03:55And at this point, yes, you can blitz it again.

03:58It would just probably be smart to then, after you blitzed it,

04:02let it sit for 10 more minutes.

04:04We're going to cook these burgers on medium-low heat.

04:07Unlike with a beef burger, where you want a high heat to get a great crust

04:11while the inside is still medium-rare, we don't want a medium-rare black bean burger.

04:16With these, we are going to cook them on medium-low so we still get that great crust,

04:21but so that the inside has enough time to come up to temp and be nice and toasty.

04:27These will take about four minutes on either side.

04:29If you are an impatient person like me, a minute feels like forever.

04:33So set a timer for yourself.

04:36These are starting to smell toasty,

04:38so I'm just going to peek underneath and see if we've got that crust.

04:42The burgers are almost ready to come out, so I'm going to prep my bun with a little mayo.

04:47Now, you can top your burgers with whatever you want.

04:50I like mine with a little red onion, some lovely sliced tomato,

04:54crunchy lettuce for texture.

04:56Always got to have the crunchy lettuce. It's key.

04:58I like to add some avocado just for a little extra richness.

05:02That is a burger and a half.

05:05I love all of those smoky southwestern flavors

05:08that really join up with the black beans and the avocado.

05:11It really gives the burger character as well as this extra richness and umami.

05:16Because we took the time to roast those black beans as well as the mushrooms and the onion,

05:20the burger has extra flavor and it's also not mushy.

05:25Nobody wants a mushy black bean burger.

05:27These black bean burgers are just the next great reason to try more plant-based cooking.

05:32So for this and other vegan recipes, stick around on delish.com.

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