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'd occasionally sneak one off of my vegetarian friends during backyard barbecues. If a bar claimed to have excellent homemade black bean burgers, kenji lopez black bean burger, I'd order one with cheese and bacon, if I felt like it.

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?

Kenji lopez black bean burger

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Almost a NICE temperature.

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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. Here are some of the staple dishes I come back to again and again. Dishes that are tasty and healthy enough to eat every single day. The king of dips! The sauce that eats like a meal! The backyard dinner party's best friend and all-time-greatest guest of honor! Nothing beats a simple bowl of good guacamole as an appetizer or snack. The secret to packing in the flavor is using a mortar and pestle.

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'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. I've followed a half dozen of these recipes, and while most of them produce pretty good flavor, they all have one fatal flaw: mushy texture.

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You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. If you want a true pretzel bun experience, you must use pretzel salt. The victor in the end? The problem is, even whole cooked beans are still kinda mushy. Transfer to a zipper-lock freezer bag and freeze for up to 3 months. Note that the salt all looks whole, and the bun does not look like it has been moistened. They're essentially made up of mashed beans and egg. I like to form my patties on parchment and then using scissors or a sharp knife I cut out around each patty so I can pick the paper up and easily transfer each patty to a hot surface or grill. Form your patty about the same size as your bun maybe a tiny bit larger. Three other important ingredients are sauteed onion and poblano peppers with one diced chipotle. Caramelized onions are a great refrigerator staple when it's time to make flavor combinations. Nutrition information is calculated using an ingredient database and should be considered an estimate. Use profiles to select personalised advertising. These, on the other hand, are hearty, but not heavy: they're the kind of burger I can eat whenever I feel like it. I spread a couple cans of drained beans onto a baking sheet and tossed them into the oven.

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.

Some black bean burgers go full Southwest on you, with chili powder and cumin. March The problem is, even whole cooked beans are still kinda mushy. First off, it takes about 30 minutes to make the black bean burger mix. Your email address will not be published. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired. This is about as traditional of an American-style burger as I eat. Each method offers its own advantages. After combining them with my egg, aromatics, breadcrumbs, cashews, and cheese, I formed them into patties and seared off a few in a cast iron skillet. Patty mixture can be made through step 4 and stored in a sealed container in the refrigerator for up to 3 days before forming patties and cooking as desired.